漬物 (tsukemono) is a generic word for Japanese pickles. Although the consumption of Tsukemono is on a decrease due to people’s concerns about too much salt intake, Tsukemono is still an essential part of everyday meals in Japan. I certainly won’t complain about lack of meat or fish – at least for a while – as long as I have a bowl of freshly cooked rice and a small plate of Tsukemono and many of my Japanese family / friends are like that! Usually vegetables such as cucumber, eggplant, Chinese cabbage, daikon radish are pickled but fish and/or eggs can be pickled as well. Pickling not only preserves food but fermentation during the process improves ingredients’ flavour and food value – apparently Japanese Tsukemono is a rich source of Vitamin C, K, B1, B2, B6.as these vitamins are formed in the fermentation process.
The methods of pickling vary from region to region and various mediums are used such as salted rice-bran (nuka) paste, miso (fermented soybean paste), etc. and flavours are very diverse as well. People say that traditions and culture around Tsukemono in Japan are similar to those around cheese in Europe. I keep nuka paste in my fridge in an ice cream container and enjoyed having pickled vegetables from our own garden this summer!
If you have a chance, please try Tsukemono one day!
I usually get it from Tokyo Mart in North Bridge, Sydney, but I got the last bag from Fuji Mart in South Yarra, Melbourne.
I love these shops in Nishiki markets in Kyoto and I want to know where to get ぬか in Australia!