Tsukemono / Japanese Pickles
A preserved food made by pickling vegetables and fruits in salt, soy sauce or other seasonings, which is a side dish to go with white rice
What is tsukemono?
Tsukemono / Japanese pickles (漬物 in Japanese) is a food that has been pickled in salt, soy sauce, miso, sake lees, vinegar, etc. to enhance its shelf life. It matures and improves in flavor through fermentation. There are various types of pickles made from local ingredients all over Japan, and they have been eaten as "side dishes to go with rice," especially with white rice. Daikon radishes, turnips, cucumbers, eggplants, and Ume (Japanese apricots) are popular pickle ingredients. Tsukemono is also used as ingredients in cooking, such as chopping it finely and using it as toppings for rice balls and fried rice.
Nutrition facts
Tsukemono are made by pickling vegetables in salt, koji or miso, etc., and then fermenting them. They are rich in lactic acid bacteria and organic acids that are produced during the fermentation process, which are expected to improve the intestinal environment and aid digestion. In addition, the vegetables' original vitamin C, potassium, and polyphenols remain, which contribute to improving the immune system and regulating blood pressure.
When vegetables are pickled, the water content is reduced and the proportion of dietary fiber increases. Some types of tsukemono can be high in salt, so it is best to consume an appropriate amount and get a balanced intake of other nutrients as well.
Storage to prevent food loss
Originally, pickling was a cooking method developed to preserve ingredients at room temperature for long periods of time. Recently, health and taste have come to be prioritized over preservation, and reduced-salt pickles have also become available. In this case, it is better to store them in the refrigerator unless they are specifically labeled as room temperature storage.
Trivia
By the pickling method "nukazuke," which uses a rice bran bed made from a mixture of rice bran and salt, you can pickle more unusual ingredients such as avocados, tomatoes, boiled eggs, and tofu.
Caution
Eating too much tsukemono may result in consuming high amounts of sodium, so please be cautious. Also, putrefactive bacteria can get into the food, so try to be aware of the state of the pickles so that they won't spoil. Especially with homemade pickles, if there is an unusual smell, it may have gone bad, so it is best not to consume it.
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15min+
376kcal
591mg
