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japanese pickles

kare_raisu Aug 5, 2006 04:22 AM

any recipes --interesting variations too - would be awesome. (Read: I am obsessed with tsukemono)

looking for information on the process of drying daikon and or a recipe for a pickle i picked up at mitsuwa called 'yuzu shibori' a pickled daikon/

  1. h
    herb_jefferies Jun 18, 2009 08:45 AM

    I was looking through the Japanese Food Report and found a couple of interesting recipes...

    1. Yukari Mar 27, 2009 03:24 AM


      Here are pickles that I made using nagaimo instead of daikon with yuzu and the amazu.

      1. Yukari Mar 27, 2009 03:22 AM

        Do your pickles look like this:


        If so, then you can make them from daikon that are cut, salted and squeezed and then marinated in an "amazu" sweet vinegar.

        A basic amazu recipe is:

        1 cup rice wine vinegar
        3 Tablespoons sugar
        2 Tabelspoons mirin

        You want to heat this quickly until the sugar dissolves and then let cool to room temperature before adding the daikon and yuzu peel.

        This amazu base is great for many different types of vegetables, so play around with it.

        Good luck! Ganbatte kudasai!

        1. mrsleny Aug 8, 2006 04:11 AM

          There's a book called "Quick & Easy Tsukemono: Japanese pickling recipes" by Ikuko Hisamatsu (ISBN: 488996181X).

          2 Replies
          1. re: mrsleny
            kare_raisu Aug 9, 2006 02:13 AM

            haha --just bought it!

            1. re: mrsleny
              chokeartichoke Mar 27, 2009 02:12 AM

              that book is wonderful!

            2. p
              PicklingJessica Aug 7, 2006 10:54 AM

              Do you have The Japanese Kitchen by Hiroko Shimbo?
              I'm a fellow pickle junkie ;).

              1 Reply
              1. re: PicklingJessica
                kare_raisu Aug 8, 2006 01:51 AM

                yes i do, and its a great book, just wish it had more pickle recipes

              2. amyzan Aug 7, 2006 10:14 AM

                Try looking in cookbook The Well Flavored Vegetable. My library has a copy to loan.

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