Traditional Tsukemono

Nara-zuke are salted vegetables, typically oriental pickling melons, pickled in sake lees; this particular tsukemono is famous for the distinctive flavor imparted by the lees. Its name originates from the Nara region, known for its long history of sake brewing and use of sake lees in tsukemono. During pickling, the sake lees are replaced multiple times, which gives the vegetables a rich amber color. Fermentation times vary, depending on season and producer, but typically range from six months to over a year.

Senmai-zuke, “thousand-slice pickles,” are made with one of Kyoto’s heritage vegetables, Shogoin turnips. The name derives from its paper-thin slices that appear to number in the thousands. Turnips are peeled and thinly sliced, sprinkled with salt, pressed under a weight for a day, then drained. The pickling liquid is a simmered mix of vinegar, mirin and sugar, which creates a gently sweet, mildly sour taste. Turnip slices, kombu and chili pepper are marinated in this, then pressed under a weight for about a week.

Fukujin-zuke are made with an assortment of vegetables such as daikon radish, eggplant, lotus root and sword beans, along with ginger, shiso perilla and sesame seeds, all pickled in a lightly sweetened soy sauce-based marinade. They are finely chopped, salted, drained, then briefly cooked in a marinating liquid made of soy sauce, sugar and vinegar. The cooked vegetables are removed and the liquid is reduced. The vegetables are then pickled in the reduction for a few days. Crunchy, slightly sweet and tangy fukujin-zuke are a popular condiment for Japanese curry.