Autumn is chrysanthemum season in Japan and the flower which has literally countless form, shape and color variations makes numerous appearances in Japanese cuisine, both as decoration and as symbol.
This meibutsu tsukmono is from Kamekura a shinise in Kameoka, a small and quaint town west of Kyoto. Kamekura is perhaps best known for its senmaizuke, a Kyoto winter favorite…
Archive for the ‘tsukemono (漬け物)’ Category
Nukazuke Report: Nanohana Nukazuke
Nanohana (Rape Blossom) Nukazuke 菜の花ぬか漬け

Homemade nukazuke is turning out to be one of my all time favorite foodie discoveries! I cannot stop! I have been pickling springtime vegetables like kokabura (baby turnip), uri and nanohana (rape blossom) in my nuka pot the last few weeks and having great fun.…

Homemade nukazuke is turning out to be one of my all time favorite foodie discoveries! I cannot stop! I have been pickling springtime vegetables like kokabura (baby turnip), uri and nanohana (rape blossom) in my nuka pot the last few weeks and having great fun.…
Nukazuke Report: Uri Nukazuke Onigiri
Nukazuke Report: Uri Nukazuke Onigiri

Itadakimono: Early spring is the time to enjoy uri, a cucumber-like gourd that is in season here for just a few weeks. The only way I know to eat this vegetable is as tsukemono. In March and April, I often go to Nishiri to buy their uri that is simply and lightly pickled…

Itadakimono: Early spring is the time to enjoy uri, a cucumber-like gourd that is in season here for just a few weeks. The only way I know to eat this vegetable is as tsukemono. In March and April, I often go to Nishiri to buy their uri that is simply and lightly pickled…