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61 relations: Acetic acid, Asazuke, Aspergillus oryzae, Beni shōga, Bettarazuke, Bran, Brine, Chinese cabbage, Cucumber, Daikon, Dried shredded squid, Drink, Eggplant, Fukujinzuke, Gari (ginger), Garnish (food), Ginger, Herring, Jangajji, Japanese curry, Japanese tea ceremony, Kaiseki, Karashi, Karashizuke, Kasuzuke, Kazunoko, Kombu, Lees (fermentation), List of Japanese cooking utensils, List of pickled foods, Matsumae, Hokkaido, Matsumaezuke, Metal, Mirin, Miso, Nelumbo nucifera, Nozawana, Nukazuke, Nyōbō kotoba, Okazu, Okonomiyaki, Onion, Pickling, Plastic, Prunus mume, Rice, Rock (geology), Roe, Sakana, Sake, ..., Sake kasu, Salt, Soy sauce, Sugar, Sushi, Takoyaki, Takuan, Turnip, Umeboshi, Vinegar, Yakisoba. Expand index (11 more) »
Acetic acid
Acetic acid, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
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Asazuke
(literally: shallow pickling) is a Japanese pickling method characterized by its short preparation time.
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Aspergillus oryzae
Aspergillus oryzae, known in English as, is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū.
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Beni shōga
is a type of tsukemono (Japanese pickle).
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Bettarazuke
is a type of pickled daikon popular in Tokyo, a sort of tsukemono.
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Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain.
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Brine
Brine is a high-concentration solution of salt (usually sodium chloride) in water.
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Chinese cabbage
Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
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Cucumber
Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae.
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Daikon
, also known by many other names depending on context, is a mild-flavored winter radish (Raphanus sativus variety (cultivar) 'Longipinnatus') usually characterized by fast-growing leaves and a long, white, root.
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Dried shredded squid
Dried shredded squid is a dried, shredded, seasoned, seafood product, made from squid or cuttlefish, commonly found in coastal Asian countries, Russia, and Hawaii.
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Drink
A drink or beverage is a liquid intended for human consumption.
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Eggplant
Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit.
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Fukujinzuke
is a very popular condiment in Japanese cuisine, commonly used as relish for Japanese curry.
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Gari (ginger)
is a type of tsukemono (pickled vegetables).
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Garnish (food)
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink.
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Ginger
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.
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Herring
Herring are forage fish, mostly belonging to the family Clupeidae.
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Jangajji
Jangajji or pickled vegetables is a type of banchan (side dish) made by pickling vegetables.
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Japanese curry
is one of the most popular dishes in Japan.
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Japanese tea ceremony
The Japanese tea ceremony, also called the Way of Tea, is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha (抹茶), powdered green tea.
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Kaiseki
or is a traditional multi-course Japanese dinner.
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Karashi
is a type of mustard used as a condiment or as a seasoning in Japanese cuisine.
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Karashizuke
is a type of pickled vegetable in Japan.
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Kasuzuke
, also kasu-zuke, is a Japanese dish made by pickling fish or vegetables in the lees (residual yeast and other precipitates) of sake, known as sake kasu.
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Kazunoko
better known by this nickname Kazunoko (かずのこ), is a Japanese fighting games player known for playing Holy Order Sol in Guilty Gear XX Accent Core Plus R, Yun in Street Fighter 4, Cammy in Street Fighter V and Raven in Guilty Gear Xrd: Revelator.
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Kombu
Kombu (from konbu) is edible kelp from mostly the family Laminariaceae and is widely eaten in East Asia.
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Lees (fermentation)
Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.
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List of Japanese cooking utensils
The following items are common Japanese cooking tools used in preparing Japanese cuisine.
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List of pickled foods
This is a list of pickled foods.
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Matsumae, Hokkaido
is a town located in Oshima Subprefecture, Hokkaido, Japan.
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Matsumaezuke
is a pickled dish native to Matsumae, Hokkaidō area of Hokkaidō, Japan.
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Metal
A metal (from Greek μέταλλον métallon, "mine, quarry, metal") is a material (an element, compound, or alloy) that is typically hard when in solid state, opaque, shiny, and has good electrical and thermal conductivity.
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Mirin
is an essential condiment used in Japanese cuisine.
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Miso
is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.
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Nelumbo nucifera
Nelumbo nucifera, also known as Indian lotus, sacred lotus, bean of India, Egyptian bean or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae.
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Nozawana
Nozawana (野沢菜) is a Japanese leaf vegetable, often pickled.
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Nukazuke
are a type of Japanese pickle, made by fermenting vegetables in rice bran (nuka).
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Nyōbō kotoba
was a cant that was originally used by Japanese court ladies during the Muromachi era, and subsequently spread and came to be thought of as a general women's language.
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Okazu
is a Japanese word meaning a side dish to accompany rice; subsidiary articles of diet.
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Okonomiyaki
() is a Japanese savory pancake containing a variety of ingredients.
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
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Plastic
Plastic is material consisting of any of a wide range of synthetic or semi-synthetic organic compounds that are malleable and so can be molded into solid objects.
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Prunus mume
The Prunus mume is an Asian tree species classified in the Armeniaca section of the genus Prunus subgenus Prunus.
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
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Rock (geology)
Rock or stone is a natural substance, a solid aggregate of one or more minerals or mineraloids.
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Roe
Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins.
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Sakana
or is a Japanese term referring to food eaten as an accompaniment to alcohol as originated from the word saka (sake) and na (food).
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Sake
, also spelled saké, also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran.
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Sake kasu
are the lees left over from sake production.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Sushi
is a Japanese dish of specially prepared, usually with some sugar and salt, combined with a variety of, such as seafood, vegetables, and occasionally tropical fruits.
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Takoyaki
is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan.
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Takuan
Takuan (also spelled takuwan) or takuan-zuke, known as danmuji in Korean cuisine context, is pickled daikon radish.
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Turnip
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot.
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Umeboshi
Umeboshi (Japanese: 梅干, pronounced; literally "dried ume") are pickled ume fruits common in Japan.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Yakisoba
, literally "fried buckwheat," is a Japanese noodle stir-fry dish.
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Redirects here:
Japanese pickles, Oshinko, Tsukemono ishi, Tsukemono ki, Tsukemonoishi, Tsukemonoki.
References
[1] https://en.wikipedia.org/wiki/Tsukemono
