-
Tsukemono (漬物, "pickled things") are ****anese
preserved vegetables (usually
pickled in salt, brine, or a bed of rice bran). They are
served with rice...
- Kyoyasai,
vegetables and Kyoto-style
Tsukemono.
Touan Nishikikōjiten,
seller of Kyō ware.
Uchida Tsukemono,
seller of
Tsukemono. "錦小路通 具足小路 京都通百科事典". 京都通百科事典...
- Beni shōga (紅生姜) is a type of
tsukemono (****anese pickle). It is made from thin
strips of
ginger pickled in
umezu (梅酢), the
vinegary pickling solution...
- ****anese cuisine,
takuan is
often served uncooked alongside other types of
tsukemono ('pickled things'). It is also enjo**** at the end of
meals to aid digestion...
- (Pinyin: càimǎ) were once
called 麵碼 (miànmǎ).[citation needed]
Talabaw Tsukemono "メンマ" [Menma].
Nihon Kokugo Daijiten (in ****anese). Tokyo: Shoga****an...
-
vegetables (
tsukemono) are a
quintessential part of the ****anese diet.
Pickling in ****an has
taken place since before refrigeration, so
tsukemono such as...
-
toppings and seasonings, has
become po****r.
Common toppings include tsukemono (****anese pickles), umeboshi, nori (seaweed), furikake,
sesame seeds,...
-
perhaps a
slice of lemon. It is
usually served with rice, miso soup and
tsukemono and
eaten with chopsticks. It may also be
served with
ponzu and grated...
-
umezuke (梅漬け).[citation needed]
Umeboshi are a po****r kind of ****anese
tsukemono ('pickled thing';
preserved or fermented) and are
extremely sour and salty...
- rolls.
Pickled daikon radish (takuan) in
shinko maki,
pickled vegetables (
tsukemono),
fermented soybeans (nattō) in nattō maki, avocado, cu****ber in kappa...
