Japanese Style provides a brief introduction of Japanese food customs, etiquette and culinary techniques.
Vol. 33 No. 3
Asazuke
The history of tsukemono, Japanese pickles made through fermentation, can be traced to the eighth century. Tsukemono are a small but indispensable element in washoku, the Japanese traditional diet, and their wide variety reflects the availability of fresh seasonal vegetables, seasonings used and pickling time...
