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:
KITCHEN NOTES Kōji
KITCHEN NOTES Pickle Press
KITCHEN NOTES Nature's Yellow Dye
The LESSONS are delivered as a single ZIP archive for your convenience. Please download it and open to see the individual files. Please note that downloads are limited to 2 times within four weeks from purchase date. See our Policies and FAQ for details.