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Nukazuke. Nukazuke (糠漬け) is a type of traditional Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. [1]Almost any vegetable may be preserved using this technique, although some common varieties include celery, eggplants, daikon, cabbage, carrots, and cucumbers. [2]
Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, [1] or a bed of rice bran). [2] They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. [citation ...
Eggplant tsukemono. Karashizuke (からし漬け) is pickled vegetable made in Japan. Like other forms of kasuzuke, the vegetables are pickled in soft sake lees with salt, sugar, and mirin and then used to pickle salted vegetables. [1] Nasu Karashizuke (eggplant pickled in mustard and sake lees) is a popular type of karashizuke.
Asazuke (浅漬け) (literally: shallow pickle) is a Japanese pickling method characterized by its short preparation time. The name implies a food pickled in the morning and ready by the evening. [1] [2] The word asazuke can also refer to the items pickled in this manner. Asazuke is a sub-category of tsukemono, which includes all types of ...
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Cooking, Recipes and Entertaining Food Stories - AOL ...
Typical ingredients are Tamagoyaki (Japanese-style omelette), simmered shiitake mushroom, boiled prawn and cucumber. [4] Temaki (手巻き) orTemakizushi (手巻き寿司): Basically the same as makizushi, except that the nori is rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a "hand-roll".
Most cucumber salads focus on lager slices of cucumber, but in this TikTok-viral recipe, diced cucumber is tossed with green cabbage, feta, scallions, fresh herbs, and a blended flavor-packed ...
Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...