31 October 2009


A variety of recent tsukemono that I've made. Mostly inspired by Ikuko Hisamatsu's book, Quick & Easy Tsukemono.
  • First, local ginger so fresh that it doesn't keep like cured ginger and also so fresh that it can be eaten on its own. I covered it in rice vinegar, added salt and lots of purple shiso. Two weeks later, it's pink, sweet and fragrant. The vinegar is amazing.
  • Then Ninniku Hachimitsu-suke, or garlic preserved in honey. Just garlic and honey. A few weeks later the cloves are sweet yet still quite strong and the honey is delicious. Also, it's traditional cold remedy.
  • Ninniku Miso-zuke: garlic in miso. Equal parts garlic and miso (homemade 1 year old miso) plus some mirin. The garlic loses its bite but gets very crisp after a week or two at room temperature (then store in the fridge). This is really amazing. And I'm guessing the miso will make great soup.
  • And Gobo Miso-zuke, or burdock in miso. This was so active that I could hear the miso going. I quartered burdock and packed it with miso so the pieces didn't touch each other. Two weeks later the burdock is crisp, salty and mild.

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