Tag Archives: tsukemono

Karl’s Salt Cabbage with Red Shishito Pepper (Kyabetsu Shiozuke Tsukemono)

I am making several vegetable dishes for my Japanese feast this Sunday, pickled cabbage is an easy choice for me. Japan has many Tsukemono, literally “pickled things.” When my father came back from Japan in the fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ). A fond memory of my childhood was this salty crunchy pickle, that he only made occasionally for special occasions.

Karl’s Salt Cabbage with Red Shishito Pepper (Kyabetsu Shio-zuke Tsukemono)

Karl’s Salt Cabbage with Red Shishito Pepper
Kyabetsu Shio-zuke Tsukemono

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Karl’s Japanese Bar Style Pickled Cucumbers

Last week, Jan and I went over the hill to Santa Cruz to visit her “new” brother. While we were there, we stopped by a large book store that was going out of business. The cookbook section was fairly picked over, but as I was perusing the fiction section I found a book Izakaya: Japanese Bar food—someone had obviously picked it up and then changed their mind, leaving it “where ever.” Their loss, my gain. This Sunday, I decided to make a Japanese bar style dinner.

Karl’s Japanese Bar Style Pickled Cucumbers

Karl’s Japanese Bar Style Pickled Cucumbers

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Karl’s Salt Pickled Cabbage with Pickled Ginger and Japanese Chili, Kyabetsu Shio-zuke Tsukemono

Japan has many tsukemono, literally “pickled things.” When my father came back from Japan in the Fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ).

Karl’s Salt Pickled Cabbage with Pickled Ginger and Japanese Chili, Kyabetsu Shio-zuke Tsukemono

Karl’s Salt Pickled Cabbage
with Pickled Ginger and Japanese Chili
Kyabetsu Shio-zuke Tsukemono

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Filed under California Fusion, Green Vegetables, Pickles, Vegan, Vegetables, Vegetarian

Karl’s Salt Pickled Cabbage with Japanese Chilies, Kyabetsu Shio-zuke Tsukemono

Japan has many Tsukemono, literally “pickled things.” When my father came back from Japan in the fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ).

Karl’s Salt Pickled Cabbage with Japanese Chilies, Kyabetsu Shio-zuke Tsukemono

Karl’s Salt Pickled Cabbage with Japanese Chilies
Kyabetsu Shio-zuke Tsukemono

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Filed under Green Vegetables, Pickles, Side Dishes, Vegan, Vegetables, Vegetarian

Dad’s Salt Pickled Cabbage, Kyabetsu Shio-zuke Tsukemono

Japan has many Tsukemono, literally “pickled things.” When my father came back from Japan in the fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ).

Dad’s Salt Pickled Cabbage Kyabetsu Shio-zuke Tsukemono

Dad’s Salt Pickled Cabbage
Kyabetsu Shio-zuke Tsukemono

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Karl’s Miso Pickled Cucumbers, Misozuke Tsukemono

I had the urge to make Japanese pickles this week. There are many types of Japanese picklesTsukemono—and I am on a quest to learn them all. This week it was misozuke, miso flavored pickles.

Karl’s Miso Pickled Cucumbers, Misozuke Tsukemono

Karl’s Miso Pickled Cucumbers
Misozuke Tsukemono

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Karl’s Japanese Cucumbers Pickles with Lemon and Ginger

Jan’s childhood friends are coming to town for the Quilt Festival this week end. I am planning to make a Japanese dinner on Friday night, so I decided to make pickles. I went to the Japanese store for supplies and thought why not have Japanese tonight.

Karl’s Japanese Cucumbers Pickles with Lemon and Ginger

Karl’s Japanese Cucumbers Pickles with Lemon and Ginger

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Karl’s Lemon Japanese Cucumber Pickles

Note: Today, I am posting a new pickle recipe. I was planning to refer the discussion I had made in this post, but when I got there the cupboard was bare, I found that I had forgotten to post the recipe. While this recipe produced a satisfactory pickle, the lemon flavor simply did not come through.

Karl’s Lemon Japanese Cucumber Pickles

Karl’s Lemon Japanese Cucumber Pickles

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Karl’s Tsukemono

Tsukemono means “pickled things.” The Japanese make many different pickles in many different ways, from a quick pickled cucumber that in ready to eat in one hour to Takwan— whole pickled daikon radishes that take months to ferment. Most Japanese meals include some form of pickle.

 

Karl’s Hakusai (Napa Cabbage Pickle)

Karl’s Hakusai
(Napa Cabbage Pickle)

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Karl’s Japanese Pickled Cabbage and Carrots (Hakusai no sokusekizuke)

I decided to have salmon teriyaki for dinner and the meat and rice needs a vegetable. For Japanese cuisine this usually means some kind of tsukemono (漬物; pickled vegetables). The quickest and easiest method is salt preserving (塩漬け; shinozuke).

Karl’s Japanese Pickled Cabbage and Carrots

Karl’s Japanese Pickled Cabbage and Carrots

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Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian