Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Mar 8, 2008 01:32 PM

japanese pickles - ideas and uses?

i usually buy a few bags of various japanese pickles whenever im in a japanese market.. i love the crunchy texture and various flavors. Just curious of any ideas of using outside the traditional box (or i guess inside it too)

as a side question how long do you think these keep in the fridge?

  1. Click to Upload a photo (10 MB limit)
  1. Tsukemono are usually served on a small dish are just eaten as an accompaniment with rthe meal.

    1. Best eaten with hot gohan. You need eat nothing else. They will last for a minimum of ten years.

      1. i was looking for something non traditional. i know the traditional and standard uses

        5 Replies
        1. re: thew

          This is not a joke - Hokkaido people dump them into hot tea. The usual sencha would be ok.

          Alternatively you can chop them up and use them as an ingredient in fried rice with them - well, not all types but this works very well with takana.

          I'd like to help out more but I dont know what kind of pickles you have access to. The different types have pretty different functions. Pickles made from green leafy vegetables can be used with a tarako or mentaiko pasta. Just mix it in.

          1. re: thew

            Been racking my brain, but everything I come up with is ridiculous: in hot oatmeal, in a PB & J sandwich, in a Jello salad, in scrambled eggs, ...

            One that might work: finely diced in a tuna fish sandwich

            1. re: Sam Fujisaka

              I was thinking diced into tuna (or chicken or ham) salad
              any place you'd put diced cornichon, perhaps

              It never occurred to me to buy these pickles at a japanese grocery...
              I always order a pickle plate at restaurants.
              I bet there's some interesting cocktail applications you could come up with, depending on which pickle we are talking about...

              1. re: Sam Fujisaka

                the scrambled eggs idea is not ridiculous -- i made it last week. as usual i started with olive oil, garlic, then the eggs. i then added some baby spinach and takana. really good. adding the takana to the scrabled eggs was suggested to me by a woman from Yamaguchi-ken in western Japan.

              2. re: thew

                Chazuke, add the pickles, rice and pour hot tea over everything..... so yummy and comforting.

              3. I've used them as a condiment for hot dogs.