Tsukémono (daikon)


Japanese tsukémono encompass a wide range of foods that undergo transformations in flavor, texture, and appearance. “Agents of Change” — both ingredients (such as salt, vinegar, soy sauce and kōji) and techniques (gentle massage-like pressure, weighted pressure, and submersion in brine or paste) are what enable the transformation.

This LESSON featuring Daikon Tsukémono includes a quick-pickle project assembled and ready to eat the same day, and several delayed-gratification projects that require weeks, even months to complete but provide prolonged eating pleasure.



Recipe PDFs included:
Lightly Fermented Persimmon-Pickled Daikon
Daikon Pickled in Saké Lees and Miso
Daikon Hari Hari-Zuké
Quick-Pickled Yuzu Daikon
358 Pickles (Sagohachi-Zuké)

Additional reference PDFs included:
About Tsukémono
KITCHEN NOTES Nature's Yellow Dye

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