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Archive for the ‘tsukemono (漬け物)’ Category

Tsukemono: Kiku Kabura (Chrysanthemum Turnip)

October 16th, 2009 by Kyoto Foodie

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…

Tags: chrysanthemum, kokabura turnip, meibutsu, senmaizuke
Category: Kyoto Cuisine, shinise (老舗), tsukemono (漬け物), vegetarian/vegan | 11 Comments »

Kyoto Vegetable Garden: Kyoto Cucumber Nukazuke

June 14th, 2009 by Kyoto Foodie

Kyoyasai: Garden Grown Cucumber Nukazuke 京野菜ぬか漬け
Say hello to the KyotoFoodie Kyoto vegetable garden! We are trying to grow some authentic, traditional Kyoto vegetables this year.…

Tags: kyuri cucumber, nukazuke
Category: Kyo-yasai (京野菜), Kyoto Vegetable Garden, tsukemono (漬け物) | 14 Comments »

Nukazuke Report: Nanohana Nukazuke

March 31st, 2009 by Kyoto Foodie

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.…

Tags: nanohana, nuka rice bran, nukadoko pickling bed, nukazuke, uri
Category: tsukemono (漬け物), vegetarian/vegan | 6 Comments »

Nukazuke Report: Uri Nukazuke Onigiri

March 16th, 2009 by Kyoto Foodie

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…

Tags: genmai, gokokumai, itadakimono, mugi-genmai-gohan, note beagle for scale, nukazuke, onigiri, uri
Category: rice dishes (ご飯類), tsukemono (漬け物), Vegetable | 4 Comments »

How to Make Nukazuke: Pickling Vegetables

February 27th, 2009 by Kyoto Foodie

How to Make Nukazuke: Pickling Hinona Turnips 日野菜蕪 ぬか漬け
Nukazuke Report: Our nukadoko pickling bed started to get pungent, I knew it was time to pickle our first vegetables. I chose hinona, a traditional vegetable from neighboring Shiga prefecture. It is a very long and narrow turnip.…

Tags: hinona turnip, nuka rice bran, nukadoko pickling bed, nukazuke
Category: tsukemono (漬け物), vegetarian/vegan | 3 Comments »

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