Part of every traditional Japanese meal includes Tsukemono, Japanese pickles (literally “pickled things”). They add a piquant flavor to the meal and are perfect digestives. They usually are brightly colored so they contribute aesthetically to the plate as well. It is a Japanese tradition that all meals should contain at least five colors: black, red, green, white, and yellow. Tsukemono help to achieve that.
IB was by the house this weekend and he taught us to make pickled daikon radish
(Takuan) and pickled onions. Their lovely and rich taste belies the ease with which they are made.
Tonight’s meal was totally enhanced by the pickles we made. The recipe for one of the thousands of ways to pickle in the Japanese style is below. This has opened up a whole new culinary journey for us.