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Kyoto (Japan)
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Side dish
Vegan
Food Flavour DNA
Nutritional Values
45kcal
1gProtein
9gCarbs
—Fat
2gFibre
100 gServing
* Per serving · 100 g. May vary.
Tsukemono
How to order / say it
Say it
漬物 — [tsoo-keh-moh-noh]
Order
I'd like some Tsukemono, please.
Locally
漬物をお願いします。
Say locally
Japanese preserved vegetables, typically served as a condiment or side dish.
Why try it?
Tsukemono showcases the Kyoto masterful preservation techniques that are central to Japanese food culture, offering insights into seasonal flavors and the art of balance in meals.
How it tastes
Tsukemono vary widely, offering crisp textures and vibrant flavors, ranging from mildly salty or tangy to deeply umami with a hint of natural sweetness.
Origin & History — first documented: 800
Tsukemono dates back over a thousand years, integral to Japanese households for preserving the harvest. In Kyoto, they became a refined product, highlighting regional varieties and flavors.
Recipe
Ingredients
- 🥕 100 g cucumber
- 🥕 100 g daikon radish
- 🥕 50 g carrot
- 15 g salt
- 🥣 30 ml rice vinegar
- 🥕 5 g kombu
Method
- 1 Thinly slice vegetables and sprinkle with salt to draw out moisture.
- 2 Mix rice vinegar with remaining salt to create a pickling brine.
- 3 Combine brine with vegetables and kombu, letting it marinate overnight.
- 4 Drain excess liquid and serve as a side or condiment.
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