The Japanese do incredible things with fruits and vegetables. From braising to deep frying, and drying to pickling, there are hundreds of ways to use and transform a wide variety of plants. A particular favorite at our house are umeboshi, Japanese pickled plums (usually translated as plum, though they are actually made from a species […]
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Benimosu no Tataki Kyuri, or Beaten Cucumber Pickles drizzled with Purple Sweet Potato Vinegar—a simple Japanese pickle that highlights the quality of the ingredients used, and a great way to work out some aggression in the kitchen. I’ve talked about tsukemono, or Japanese pickles, before, but we’re going to touch on it again today. We’re […]
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