FUJISAWA, Kanagawa Prefecture--Barman Yasutoshi Watanabe wasn’t entirely idle during the COVID-19 pandemic: He spent a lot of time perfecting the perfect pickle. The fruits of his labor were ...

Pickling is one of the oldest methods of preserving the flavor and nutrients of fresh vegetables. In Japan, pickles (tsukemono) are classified by the main ingredient, the pickling medium and the ...

Pickles, or tsukemono, play an important role in a Japanese meal, acting as a palate cleanser with their crunchy texture and balanced acidity, so that the flavor of the main food can be enjoyed more ...

Tsukemono, or Japanese-style pickles, are a staple of traditional Japanese cuisine. They’re often served as an accompaniment to rice, but they’re also a popular drinking snack because they’re crunchy ...

The Japanese take their pickling very seriously and with good reason – they’re experts at it. Normally pickling takes some patience and forethought, as vegetables take days and often months to cure.

In Japan, tsukemono is a broad term for a range of pickled vegetables, which accompany almost every meal. Here, radish, cucumber and daikon are pickled in a vinegar and sugar solution, and served with ...

Benishoga (紅生姜) is a type of Japanese tsukemono made with thin strips of young ginger pickled in a red plum vinegar called “umezu” (梅酢). Umezu is the bi-product of umeboshi, another type of pickle ...

In traditional Japanese cuisine, no meal is complete without tsukemono, or pickled vegetables. Although they were first created out of necessity - as a way to preserve fruits and vegetables in the ...