20 April 2009


A spread entirely of tsukemono. This recipe inspired the daikon pickles (turnips being out of season). I sliced a medium daikon into thin sliced and layered it with salt, strips of kelp soaked in brown rice ad ume vinegars and topped it with Japanese chili powder. I drizled some of the kelp soaking vinegar on top and pressed it in a tsukemono ki for about four hours. I then cut it into squares and held them together with skewers. Really quite wonderful: spicy from the chili as well as the daikon and just a bit salty. There was also the carrot-burdock pickle, a quick cucumber pickle (cucumber tossed with salt and dulse and pressed for four hours) and a lotus root-and-carrot pickle from Quick and Easy Tsukemono. This was my first time working with lotus root. It's like water chestnuts but nuttier and with a smoother texture. Wonderful.

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