Japanese Pickles 3-Ways (漬物 - Tsukemono)

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Pickling is a great way to preserve fresh vegetables, and today I’m gonna show you how to make Japanese Pickles, or Tsukemono, three different ways: Cucumber Shiozuke (salt pickled), Carrot Shoyuzuke (soy sauce pickled), and Cabbage Asazuke (quick pickles). They’re all super easy to make, with just a few ingredients, and you can mix and match the vegetables based on what you have in the fridge. Pair these with rice, a bowl of miso soup ( • ULTIMATE Miso Soup Rec... ), and tamagoyaki ( • EASY Japanese Rolled O... ), and you can have a mouthwatering traditional Japanese breakfast.
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INDEX
00:36 All About Tsukemono
02:04 Cucumber Shiozuke Recipe
03:36 Carrot Shoyuzuke Recipe
05:17 Cabbage Asazuke Recipe
09:26 3 Pickles Plated
INGREDIENTS:
CUCUMBER SHIOZUKE (Salt Pickles)
400-500 grams cucumbers (or other vegetable)
2 cups water
2 tablespoons sake
15 grams salt (scant tablespoon of table salt)
8 grams sugar (~2 teaspoons)
3 grams konbu (1.5x4 inches piece)
CARROT SHOYUZUKE (Soy Sauce Pickles)
260 grams carrots
1/2 cup soy sauce
1/4 cup water
15 grams Sugar (~1mounded tablespoon)
2 dried chili peppers
2 grams konbu (1.5x2-inch piece)
CABBAGE ASAZUKE (Quick Pickles)
560 grams napa cabbage (about 1/4 head, cut into 2-inch pieces)
90 grams carrots (julienned)
30 grams scallions (chopped)
5 grams ginger (minced)
5 grams konbu (cut into thin strips)
20 grams salt (~1 tablespoon + 1/2 teaspoon))
2-3 chili peppers
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Опубликовано:

11 апр 2020

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Комментарии : 165

@maribelteklado7491 4 года назад

Love love Japanese pickles. Thank you for sharing the three different ways.

@NoRecipes 4 года назад

You're welcome Maribel! There's a lot more than 3 types of pickles in Japan, but I tried to keep it to the basics for this one.😉

@user-hk5gc1ew2c 4 года назад

I'm Japanese so I was very happy to see this video. You are a good cooker and thank you for teaching Japanese cooking to the world !!

@NoRecipes 4 года назад

Welcome to the channel and thanks for taking the time to leave a comment!

@hudatelbany3202 2 года назад

ماهو الكامبوو

@amazonnatives3494 5 месяцев назад

@@hudatelbany3202 kombu (sometimes konbu) , in Japanese 昆布 , is a type of dried kelp commonly used in Japanese cuisine. Happy cooking!

@erlinda4459 4 года назад

Looks perfect. Thanks for this.

@NoRecipes 4 года назад

Thanks Ami! I hope you enjoy it!

@_Lightning_Dog_ 4 года назад

Bravo Marc! I look forward to trying these.

@NoRecipes 4 года назад

Thanks! I hope you're doing well😀 Have a great Sunday!

@michelledennett59 2 года назад

Konnichiwa, A chef's trick to remove all the air from the bag is to carefully place the bag in a large bowl of cold water, stopping before you get to the opening of the bag (not letting any water inthe bag); whilst the bag is still in the water, seal the bag completely, then voila, a bag of vegetables and marinade without much air. Thank you for posting these videos 💮🇯🇵😋

@NoRecipes 2 года назад

You're welcome Michelle! You can also use a chamber vacuum, which is what I usually use, this will also have the added benefit of compressing the veggies which makes the brine soak in faster. If you're trying to lacto-ferment the pickles, getting rid of all of the air provides an anaerobic environment that reduces the chances of unwanted microbes (like mold or yeast) while providing the lactic acid bacteria their preferred environment.

@michelledennett59 2 года назад

Hi, Yes, chamber vacuums do the same job, I mentioned the water hack as most households wouldn't have or possibly even know about chamber vacuums. Again, exactly right about iliminating chance of most molds/ yeasts (anaerobic ones being the curveball 😉) hmm are you a chef/scientist/ both or none? (Sorry, only found your videos in the wee hours so have not found out yet). Take care 🤗

@NoRecipes 2 года назад

@@michelledennett59 I'm a little both 😄 Welcome to the channel, and I hope you're having a great week!

@Lurkley 3 года назад

It’s Mother’s Day this Sunday in the uk, and as my mum knows I love visiting, learning the language and cooking the food of Japan she’s asked me to prepare a meal including chicken katsu curry - which she’d seen on tv ☺️ I’m going to try your recipe and serve it to my family, using all my favourite Japanese tableware and hopefully neat presentation skills! I love tsukemono, and I’m sure they will too. ありがとうございます！

@NoRecipes 3 года назад

Wow your mom is lucky to have you! Good luck with the dinner, I hope you all enjoy the meal😄

@tequilabb 4 года назад

Super informative. Thank you.

@NoRecipes 4 года назад

You're welcome!

@nelmaakino6706 2 года назад

Thanks for sharing you tsokimono vegetables by using simple and easy appetizer

@NoRecipes 2 года назад

You're welcome!

@rayradiance666 4 года назад

Refreshing!

@NoRecipes 4 года назад

Thanks Ray!

@jmudikun 2 года назад

What a well presented video. Thank you for explaining things in a clear way 😊

@NoRecipes 2 года назад

You're welcome!

@cereflame 3 года назад

Thank you for sharing ❤️

@NoRecipes 3 года назад

You're welcome!

@eNJei1 2 года назад

Wonderful and easy recipes. Thank you 🙏.

@NoRecipes 2 года назад

Thanks Nenko!

@mrpandasian8871 3 года назад

Honestly, ginger has such a nice aroma and kinda fresh tasting spice, I've been slowly garnering an appreciation for ginger lately

@NoRecipes 3 года назад

It's one of my favorite spices!

@iotaatom 3 года назад

I love pickles a lot ❤️

@NoRecipes 3 года назад

👍🏽 Me too!

@CherishVlogs 2 года назад

Will try thisssss! I love tsukemono 🥰

@NoRecipes 2 года назад

I hope you enjoy it 😀

@HadalBlue 2 года назад

Nice video thank you. You made it so easy to follow!

@NoRecipes 2 года назад

You're welcome!

@annewalsh2324 2 года назад

This video was wonderful, your movements, speech and how you show what to do reminded me of those Japanese game show hosts which was really fun to see

@gratuitparadise6717 2 года назад

Amazing information 👌

@NoRecipes 2 года назад

Thanks!

@meplastation4469 4 года назад

So good recipe my friend^^

@NoRecipes 4 года назад

Thanks! I'm glad you liked it!

@amberayame415 3 года назад

Thank you!!! 🙂👍 realize now I never thought to ask my ba-Chan when she was alive, how to make these things I always took for granted! Appreciate you!

@NoRecipes 3 года назад

You're welcome Amber! My great grandmother grew all of her own veggies and made so many different pickles, but I was too young to learn her secrets, so I know how you feel. Now that I live over here I've been trying to absorb as much cooking knowledge as I can. Glad to hear this was helpful!

@amberayame415 3 года назад

@@NoRecipes I can’t wait to retire in 5 years and move to Japan! You are living the dream! 😀😊wow, she grew her own vegetables- very cool!

@NoRecipes 3 года назад

@@amberayame415 Having lived here for 10 years now, Japan has its upsides, but they're tempered by a lot of downsides as well. I guess the grass is always greener on the other side 😆

@amberayame415 3 года назад

@@NoRecipes lol when I first moved to Europe in 1993, all I did was miss Walmart for the 6 yrs I was there 😆- then I got back to California and thought, Walmart’s really not that cool lol 😂 yes, the grass is always greener lol - but it will be different when I live in Japan! 🇯🇵 ☺️😂

@Virgoantonio 3 года назад

thanks brother i will difenitely try this recipes share more please thanks god bless

@NoRecipes 3 года назад

You're welcome Virgo, hope you enjoy it!

@lepetitlamadelastreet_2413 2 года назад

Thank you for these recipes. Hello from France. 🙏

@NoRecipes 2 года назад

You're welcome, and hello from Tokyo!

@lauraoda8616 3 года назад

Love tsuquemono

@NoRecipes 3 года назад

Me too!

@eLMo-bu5vo 4 года назад

Love your recipes, can you show how to do pickles with sake lees? My mom used to keep a pickle bed in the fridge, but I never learned how. I remember napa tsukemono from childhood, love it... thank you!

@NoRecipes 4 года назад

Thanks eL Mo! The pickles with sake lees are a bit more complicated to make a recipe for because sake lees come in such a wide variety of textures and taste (i.e. some require the addition of water, or salt). The basic process though is to salt the vegetables and then submerge them in a paste made from sake lees, sugar (and water if it needs it).

@eLMo-bu5vo 4 года назад

@@NoRecipes Thank you!

@MrStoutfool 2 года назад

Wow!

@NoRecipes 2 года назад

Thanks!

@craign7342 3 года назад

Thank you for sharing this! Do you have a recipe for misozuke eggplant and cucumber pickles? Growing up, I remember my neighbor had a vat of miso for use in pickling in their garage. Memories! Thanks so much!

@NoRecipes 3 года назад

You’re welcome! I don’t have a recipe up for miso zuke, but I usually just use a combination of sugar and miso and then embed the vegetables in the miso.

@craign7342 3 года назад

@@NoRecipes Thank you for your reply! I will experiment with what you shared!

@ericmccann21 Год назад

I love making lacto fermented pickle. Lately I'm making it with raw beet with ginger and carrot

@NoRecipes Год назад

Cool idea, thanks for sharing!

@yumienom2733 Год назад

Hi, thanks for the video :) Can I use a vakuum sealer to make tsukemono in bigger batches?

@NoRecipes Год назад

You're welcome Yumie. Using a chamber vacuum, will speed the pickling process up a little, but it shouldn't effect the size of the batch you make.

@shoddyproductions9793 4 года назад

This magic konbu that you are using :) Can North Americans use kelp as a substitute ? (Kelp Atlantic Ascophyllum nodosum) / dry chips What is the konbu actually doing ? Is it more than flavor ? Thanks for the great video, very interesting !

@NoRecipes 4 года назад

Konbu (i.e. kelp) is a rich source of glutamates. These are amino acids that create the taste of umami, and it's the natural equivalent to MSG. While different types of kelp (as well as the conditions they were grown in) can effect the amount of amino acids they contain, you will likely get some boost in umami no matter what type of kelp you use.

@josephlai9759 2 года назад

Thank you for sharing. I will try make some. One question though arising from my health concern regarding the saltiness. Is there a way the people in Japan reduce the saltiness of the pickle before eating? Like giving it a quick rinse in water?

@NoRecipes 2 года назад

Hi Joseph, pickles in Japan are used as a condiment to season rice (i.e. you eat the pickles with rice). That's one of the reasons why they tend to be salty. Rinsing them probably won't reduce the salt content much as the salt has seeped into the vegetables. The only way to reduce the salt content after the fact would be to soak the pickles in water. This will make them taste watery and I would not recommend it. The better option would be to just reduce the amount of salt when you make the pickles in the first place, but keep in mind they won't keep as well with a lower amount of salt.

@josephlai9759 2 года назад

@@NoRecipes Thank you for replying. I will bear that in mind.

@yorilamaz 3 года назад

Can you substitute wakame for the konbu?

@NoRecipes 3 года назад

Hi Yori, you could, but the wakame wouldn't do the same thing as konbu (kind of like adding cucumbers instead of onions to a dish). Konbu has a high concentration of an amino acid called glutamate which gives the pickles the taste of umami (wakame does not).

@Syifa-pt8zz 3 года назад

Tsukemono☺

@gratuitparadise6717 2 года назад

Why doesn't this have more views?

@arturotolentino3555 Год назад

Always oishi ! 😋😋😋🇺🇸🇵🇭Domo arigato 🙏

@NoRecipes Год назад

You're welcome Arturo!

@xiomaraf.7770 4 года назад

Hi how u being? I'm not good on pickling foods but thanks,stay safe I'm ready for normality I'm missing restaurants foods😀😀🙏

@NoRecipes 4 года назад

Hi Xiomara, I'm doing good, how are you? I normally prefer my veggies fresh, but since I can't get out to the store as much as I used to, I'm looking for ways to make them last.

@xiomaraf.7770 4 года назад

@@NoRecipes 😁I got u 😁 I know I'm missing my fruits and veggies to, I'm good too with Xtra stress 😁 #staysafe 🙏🍓🍌🍍🥝🍐🍉

@buffybutt6396 Год назад

Looks good. To me. Can I ask is there a substitute for sake? Mirin? Anything? ❤️❤️

@NoRecipes Год назад

The sake is mainly there to provide umami and mirin will do the same. The only thing to consider with mirin is that it is much sweeter than sake. This isn't necessarily a bad thing as a little sweetness in tsukemono is nice, but just something to consider.

@mayawalston5510 4 года назад

Hi Mark! Thank you for the wonderful recipes. I failed to get the recipes from my mom....and she's gone now. THANK YOU!!!! Question: I have fresh English Cucumbers (from my garden), they'll work, yes? Take care!

@NoRecipes 4 года назад

Hi Maya, I'm sorry to hear about your mom 😢. Regarding English cucumbers, yes they will work great as long as you pick them before they get too large. If they're big and seedy. you may want to trim the ends off and remove the seeds first (or you can cut them in half lengthwise and scrape the seeds out with a spoon). I hope you're having a great week!

@mayawalston5510 4 года назад

@@NoRecipes Thank you for the reply, Mark--also for your kind words.

@NoRecipes 4 года назад

@@mayawalston5510 Hi Maya, pickle presses help speed up the pickling process by helping to squeeze out water from the vegetables and keeping them submerged in the liquid. When you're using a brine, you can achieve this by putting everything in a zipper bag and pressing out the air. If you're just using salt, you can also get the same effect by bagging and putting a weight on the bag. Hope that helps!

@charlenemachine208 9 месяцев назад

Great video! Instead of Sake, can you use rice vinegar or mirin?

@thejunkface 2 года назад

What’s the best way to keep them after fermentation and how long do they last?

@NoRecipes 2 года назад

These pickles will lactoferment if left to ferment, but all three of these pickles are a fresh style of pickle that's usually eaten within a week or two of making them and aren't really meant for long term preservation.

@tomithot261 Год назад

Great video ... my first visit with you, and I like what I saw. Am a whole food, plant based, sansei ... always looking for better ways to enjoy "dining". Got subscribed, will browse your videos ... looking forward to lots of tasty learning. Tomiko

@NoRecipes Год назад

Thanks Tomiko! Welcome to the channel!

@dieteroetzel8071 3 года назад

I fix it in 2 phases. First day vegetables and salt only, next day removing fluid, adding different spices, vinegar, soy sauce, sugar, konbu , absorbing for some hours, then serving it.Asazuke is the most delicious way to enjoy vegetables.

@NoRecipes 3 года назад

Hi Dieter, that's an interesting way of making pickles and I bet it tastes great! Here in Japan, an alternate name for Asazuke is Ichiyazuke (overnight pickles), so the process is usually much simpler. With the pickles being made directly in a brine or simply salted.

@dieteroetzel8071 3 года назад

@@NoRecipes That is exactly the way I make it!Salted over night , 塩分3% of vegetable weight, for example 30gram for 1kilo, next day removing the brine and adding spices etc. and serving it after some hours, like my japanese wife told me.白菜、パプリカ　mix is my favourite asazuke. a bit of freshly ground 山椒sanshou, japanese mountain pepper, is a perfect spice adding.

@dieteroetzel8071 3 года назад

and if I can get Yuzu here, I will use it too,lemon peel an /or juice is also possible, fresh chili is another good idea.

@maelleamand Год назад

Thank you sooo much! It’s really well explained! I was wondering what Japanese people cook for babies? Would pickes work? too sugary/salty?

@NoRecipes Год назад

I'm happy to hear this was helpful! The basis for baby food here is Okayu, which is a rice porridge made by cooking rice in a large quantity of water or dashi stock. To this other things can be added such as pureed veggies, boneless white-meat fish, etc. Pickles are not only too salty, they're too hard for babies to chew.

@maelleamand Год назад

Thank you sooo much!! I’ll check Okayu recipes for baby, then!

@rainyday9068 4 года назад

I am going to try the cabbage pickled. I dont have a weight, please give me some idea how much salt ur using in this recipe. Thank you.

@NoRecipes 4 года назад

The ingredient measurements are in the description below, and you can also click through on the "Printable Recipe" link to see a much more detailed blog post about this.

@ainibakat149 9 месяцев назад

Can i replace konbu with nori sheets if i cant find it? Thanks.

@NoRecipes 9 месяцев назад

Unfortunately nori is a totally different kind of seaweed from konbu and it will not work. It's kinda like comparing tomatoes to lettuce. The konbu is there to add umami, so you can substitute with a pinch of MSG if you can't find it.

@ainibakat149 9 месяцев назад

@@NoRecipes Tqsm.

@bnsjames 2 года назад

Can I use cabbages instead of carrot fo soy sauce pickle

@NoRecipes 2 года назад

The brine for the soy sauce pickle is has a fairly high salinity so it works best for hard veggies such as carrots, daikon, radishes, etc. If you want to use it for cabbage I'd recommend cutting the amount of soy sauce in half.

@huanghouWuZetian 2 года назад

How do you preserve these pickles for a longer time? For example 1 month?

@NoRecipes 2 года назад

This style of pickle is called "Asazuke" in Japanese, which means "lightly pickled". It's more like a salad than a true pickle (which undergoes lactofermentation). Long story short, it's not really recommended to keep these for a long time. I'll post some other style of pickles in the future that work better for long-term preservation.

@awoman9750 3 года назад

Could I can bath-water can these pickles? I’m swimming in cukes from my garden and really prefer the Asian-style brines.

@NoRecipes 3 года назад

I wouldn't recommend it. There are methods of pickling that can preserve them for much longer, but these aren't intended to last for more than a few weeks. For canning, I think you need to a relatively low pH, and these don't include any vinegar. The other problem with canning is that you will cook the vegetables, which will change their texture.

@sureshchandraannu8146 4 года назад

What can we use instead of kombu to get unami taste?

@NoRecipes 4 года назад

If you're okay using MSG, that will be the closest in terms of taste. Otherwise you can just leave it out.

@sureshchandraannu8146 4 года назад

Can we use green chillies?

@NoRecipes 4 года назад

Hi Suresh, yes that will work too!

@felominabruce2773 Год назад

Hi..your recipe pickeled is so yummy..just wondering what is combo?is it a seaweed?where did i buy combo..im from phillipines...

@NoRecipes Год назад

konbu is a type of kelp that is rich in glutamate (a compound that makes the taste of umami). If you have a Japanese market near you they should carry it. Otherwise you could check online. If you can't find it, a pinch of MSG will give you a similar taste.

@felominabruce2773 Год назад

Ok..thanks for the info....🤗🤗🤗

@felominabruce2773 Год назад

Hi..i got the konbu in online ..keep sharing your different pickled veges.

@togodbethegloryjohn1464 2 года назад

Are pickles the source of Mark's genki-ness?😂😂

@NoRecipes 2 года назад

🤣I’m powered by 🍙and🍜

@rdcaldarella 3 года назад

How long can you store the vegetables pickled in these styles?

@NoRecipes 3 года назад

Hi Nina, If you store it in the fridge, they should last for about a week. After that they will start to lactoferment, which will make them increasingly sour. As long as they don't get slimy, moldy or start to smell bad (all indicators that bad microbes have taken over), they should be okay to eat even after they start to lactoferment, but this style of pickle is best enjoyed fresh.

@rdcaldarella 3 года назад

@@NoRecipes Thank you very much for the elaborate answer and the good video. I will give it a try !

@NoRecipes 3 года назад

@@rdcaldarella You're welcome, I hope you enjoy them!

@ghibli3866 3 года назад

For how long can you have these vegetables in the fridge?

@NoRecipes 3 года назад

Lacto-fermentation involves live probiotics so there are a lot of factors that can influence it's shelf-life (including how sour your like your pickles). My suggestion would be to throw them out if they start smelling bad, get slimy, or carbonated (all signs that other bacteria/mold has taken hold.

@ghibli3866 3 года назад

@@NoRecipes Ah, thank you for the answer. I just tried out the Sojasauce picels today. I hope that it is also ok to just marinade them for 6 hours....😅

@DerBjjjg 3 года назад

I wish I could find some Japanese cucumber in Germany... I even tried to find seeds to grow them myself, but finding a shop selling the seeds is hard.

@NoRecipes 3 года назад

Hi Ladebalken, do you have Lebanese or Persian cucumbers in the markets near you? They are fairly similar in size and texture to Japanese cucumbers and make a good substitute. If you remove the seeds, English cucumbers work as well.

@DerBjjjg 3 года назад

@@NoRecipes Really? Then I will look into it and give it a try!

@LisaHoneychan 3 года назад

Hi Mark, I had no idea you had a RU-vid channel! I’ve watched you on NHK, with “We Love Bento” and love your style! I’m nearly positive I’ve had shiozuke pickles before, made with green cabbage (not Napa) and it was addictive! Just slightly salty, but still a bit crunchy. Like you mentioned, perfect with rice. If using a flat container, how much weight should be on the pickles? I’ve seen just a ceramic plate used, also those pickle-making contraptions in Japan that have a screw to press the pickles. Do you have a favorite?

@NoRecipes 3 года назад

Hi Lisa, thanks for tuning into Bento Expo, and for the nice comment! Yep, Shiozuke can be made with regular cabbage as well (it's often served as an appetizer at Japanese restaurants in the US). As for the weight, the screw topped presses speed things up a bit, but they're not necessary (I don't use one). You can use a plate with a few cans on it, or really anything to apply pressure to the veggies. Hope that helps!

@LisaHoneychan 3 года назад

No Recipes fantastic!! (I feel foolish for getting the name of the show incorrect) I plan on making tsukemono this weekend, thanks to your video- so thanks!!🥬🌶🥕🥒🥢

@mysterycharm03 3 года назад

I am on keto, can I use sugar substitute for brine such as erythriol or stevia?

@NoRecipes 3 года назад

Hi Rome, that I've never tried it but it should work, that being said, sugar substitutes tend to be sweeter than real sugar, so you'll probably want to reduce the quantity.

@mysterycharm03 3 года назад

@@NoRecipes Thank you. I'll try and see what will happen. I really like tsukemono so much and would like to fit it in my current diet.

@NoRecipes 3 года назад

@@mysterycharm03 I hope it works out!

@carnivorechronicles 2 года назад

My mother never uses sugar when making Japanese food. It’s a modern convention kinda like mayonnaise on sushi. Totally unnecessary.

@jpennturner 3 месяца назад

Can you do without sugar?, I am diabetic ,

@NoRecipes 3 месяца назад

It will change the balance of taste, but yes, absolutely!

@gratuitparadise6717 2 года назад

More info please

@kaykalda9674 2 года назад

Please spell the names your saying so I know what to write on the containers. Helps me learn. Thank you

@NoRecipes 2 года назад

Hi Kay, the full list of ingredients is in the video description. Also, if you ever need more information all of my videos have a very detailed recipe on my website (the link is also in the video description).

@kembanggula4772 3 года назад

Can we skip sake in Shiozuke? Muslims cannot consume sake, but there is halal mirin. I don't know if mirin can substitute sake.

@NoRecipes 3 года назад

Hi Odin, the sake is there to add umami to the pickles, but it is not necessary. You can get a similar bump in umami by adding a pinch of MSG.

@rainyday9068 4 года назад

Is there any sub for Sake?

@NoRecipes 4 года назад

Hi Rainy, you can see a more thorough explanation by clicking through to the full "Printable Recipe", but the short answer is that you can just leave it out.

@rainyday9068 4 года назад

No Recipes oh😪. Thank you. I am going to try that. The stores where Im located do not carry the sake, so thats why I asked if there is a good sub for it!

@goldenJibaku 2 года назад

Longer... how long ??

@NoRecipes 2 года назад

Hi Frank, can you please provide some more context?

@richardx4456 4 года назад

What if we don't have kombu? :)

@NoRecipes 4 года назад

Hi Richard X, you can leave it out. It's there for umami, so the pickles won't have quite the same taste, but they'll still be delicious.

@richardx4456 4 года назад

@@NoRecipes Thanks :))

@greywolf2155 4 года назад

@@NoRecipes Would hondashi be a reasonable substitute, to get some of that umami?

@NoRecipes 4 года назад

Hi greywolf2155, you could, but I would not recommend it for several reasons. The first is that I dashi isn't typically added to pickles because it can make the pickles taste fishy. The second is that hondashi is loaded with MSG, flavorings and additives and is not a good substitute for dashi. If you want a quick way to add umami and don't have qualms with using MSG, you'd be better off adding MSG to the pickles which will give you the umami without the fishy taste.

@greywolf2155 4 года назад

@@NoRecipes Thanks!

@dyj8394 4 года назад

Super. I wanted to find the genuine recipe by Japanese who can speak English.

@NoRecipes 4 года назад

Glad to hear I could help!

@gratuitparadise6717 2 года назад

Gari Takuan Umeboshi Fukujinzuke Beni Shoga Shibazuke Kyurizuke

@NoRecipes 2 года назад

I have a recipe for Gari already (please search the channel). As for the others, most of them are on my list to make, but some of them take months to do, which is why I haven't gotten around to it yet.😅

@Agaettis 3 года назад

I cheat....I just throw my veggies in with some sushi vinegar

@NoRecipes 3 года назад

👍🏽 Thats how I make my western-style pickles. It works really well for veggies like beets, onions, or red cabbage because the acidity makes the color really pop.

@changjin6465 3 года назад

All Pickles are Chinese food because it is made in the same way as paochai.

@NoRecipes 3 года назад

😆By that logic, all pickles are not Chinese food, but Mesopotamian food as the first archeological records of vegetables being pickled in brine dates back to 2400 BC in the the region which is now known as Syria and Iraq. I never said that the Japanese invented pickling, I'm just presenting a style of pickle that we eat here in Japan today, which no doubt was influenced by other Asian cultures (including China).

@joegt123 2 года назад

You lost me at sugar.

@NoRecipes 2 года назад

Hi joegt123, sugar is a quintessential ingredient in Japanese cuisine that is used to balance salt and umami. If you can't eat sugar, you can substitute with other sweeteners but it won't have the right taste if you don't add something to add sweetness.

@angel27928 5 месяцев назад

I am very interested i love pickle very much.but is a (conbu)i don't know in english please.thank you for d reply.or can do the pickling without conbu??

@NoRecipes 5 месяцев назад

Konbu is the Japanese word for kelp. It contains a high concentration of an amino acid called glutamic acid. This naturally creates the taste of umami. If you don't mind using an artificial source of umami, MSG will serve a similar function.