| Shiozuke |
Shiozuke is salt pickling. This the easiest way of pickling. Slice
vegetables, salt them and place them under a weight for varying
lengths of time. The best-known shiozuke pickled for a long time
is "umeboshi". Ichiyazuke,one-night pickles, is one of "shiozuke"
which is made briefly. Shiozuke is also used as preliminary step
to serve food. |
|
umeboshi |
|
| Nukazuke |
Make "nukadoko" (pickling bed) by mixing "nuka"(rice
bran) , salt
and water. Then add them dried kelp and dried chilies to increase
the flavor. Vegetables are buried in "nukadoko" and are kept
there for varying lengths of time. You can eat it a couple of days
later but the best "nukazuke" is the one which are buried for
several months. The best-known examples are takuan (pickled
Japanese radish) and kyuuri no nukazuke(pickled cucumber) |
|
kyuuri |
|
| Shouyuzuke |
Pickle vegetables with salt, soy sauce, sugar and vinegar. It is
possible to preserve vegetables for a long time. "Yamagoboo no
shouyuzuke" (pickled burdock) and "fukujinzuke" (pickled 7
kinds of vegetables such as Japanese radish, eggplant etc.) are
examples of "shouyuzuke". |
|
yamagoboo |
|
| Misozuke |
Add sake to "miso" (fermented soybean paste) and pickle
vegetables with them. Misozuke is originated with the fact that
farmers buried salted vegetables when when they make "miso"
for their families. |
|
miso |
|
| Kasuzuke |
"Sakekasu" is remains of the rice when making "sake"
or "minin",
sweet rice wine for seasoning. A pickling bed is made by mixing
"sakekasu", sugar and salt. Pickle vegetables, fish and meat.
It has
sweet taste and the best-know example is "narazuke" |
|
narazuke |
|
| Koojizuke |
Pickle vegetables with malted rice. It can't be preserved for
a long time. One of the famous "koojizuke" is "bettarazuke".
|
|
bettarazuke |
|
| Karashizuke |
A pickling bed is made of "sakekasu" and mustard. Pickle salted
vegetables in the bed. The famous "karashizuke" is "karashi
-nasu" using eggplants.
|
|
karashi-nasu |
|
| Suzuke |
Vinegar pickling. Beni-shooga (pickled gingers) and rakkyo (pickled
scallions) are the best-know examples of "suzuke".
|
|
shooga |
