-
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...
-
green tea, dashi, or hot
water over
cooked rice.
Common toppings include tsukemono (pickled vegetables),
umeboshi (pickled ume), nori (seaweed), furikake...
- ****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...
-
though the
general method of
pickling vegetables in salt to
produce tsukemono has been
known as
early as the Jōmon period. Salt-pickled
blossoms in...
- rolls.
Pickled daikon radish (takuan) in
shinko maki,
pickled vegetables (
tsukemono),
fermented soybeans (nattō) in nattō maki, avocado, cu****ber in kappa...
-
dried are
called umezuke (梅漬け).
Umeboshi are a po****r kind of ****anese
tsukemono ('pickled thing';
preserved or fermented) and are
extremely sour and salty...
- rice,
often with
various savory ingredients such as
umeboshi (梅干) or
tsukemono (漬物).
Okowa (おこわ):
cooked glutinous rice
Omurice (Omu-raisu, オムライス): omelet...
- A
tsukemono shop on
Nishiki Street...
- 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...
