Laiwu Dunsunrise foods co.,ltd

High quality products, professional services, food industry suppliers!

Home > Exhibition > Content
Tsukemono types
- Mar 10, 2018 -

Tsukemono types

Takuan (daikon), umeboshi (ume plum), turnip, cucumber, and Chinese cabbage are among the favorites to be eaten with rice as an accompaniment to a meal.

Beni shoga (red ginger pickled in umeboshi brine) is used as a garnish on okonomiyaki, takoyaki and yakisoba.

Gari (thinly sliced young ginger that has been marinated in a solution of sugar and vinegar) is used between dishes of sushi to cleanse the palate.

Rakkyōzuke (a type of onion) is often served with Japanese curry. Rakkyōzuke has a very mild and "fresh" taste. It is pickled and used to balance the stronger flavors of some other component in a meal.

Fukujinzuke is a mixture of daikon, eggplant, lotus root and cucumber which is pickled and flavored with soy sauce.

Bettarazuke is a kind of pickled daikon popular in Tokyo.

Matsumaezuke is a pickled dish (native to Matsumae, Hokkaidō) made from surume (dried squid), konbu, kazunoko (herring roe), carrot and ginger with a mixture of sake, soy sauce and mirin.

Nozawana is a pickled leaf vegetable typical of Nagano Prefecture.

H10A8128_副本.jpg