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Oriental pickling melon, called wolgwa (월과; 越瓜) in Korean, [1] and shirouri (シロウリ; 白瓜) in Japanese, [1] is a group of nonsweet melon cultivars used in Asian cuisines. The melon is used as a vegetable in Asian cuisines .
Melon soup – soup prepared with melon as a primary ingredient; Pinakbet – usually includes bitter melon, [2] and is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. [3] Stuffed melon – Turkish dish made of melon stuffed with meat and rice. [4] [5]
It consists of gōyā (bitter melon), egg, tofu, and either Spam or thinly sliced pork. [2] [4] It often also includes vegetables such as carrots. Tofu chanpurū is tofu stir-fried with vegetables and Spam, bacon, thinly sliced pork belly, or canned tuna. Unlike tofu from mainland Japan, Okinawan tofu is firm and does not fall apart when stir ...
Gōyā chanpurū - gōyā (bitter melon) stir fried with other vegetables, tofu, and either Spam, bacon, thinly sliced pork belly, or canned tuna. Tōfu chanpurū - firm Okinawan tofu stir-fried with vegetables and Spam, bacon, thinly sliced pork belly, or canned tuna. Naaberaa chanpurū - chanpurū made with luffa. Rafute - stewed pork belly.
Chinese pickles all need to balance the flavors of sweet, sour, pungent, salt, bitter and savory. [6] There are also spicy pickles with floral notes, such as the Sichuan pepper. However, most Chinese pickles still aim for a balance between the tastes of vinegar, salt, garlic, ginger, soy sauce, hot chili, sugar, and the vegetable or fruit ...
Champoy – Myrica rubra pickled in salt, sugar, and vinegar from the Philippines; Chanh muối – Salt-pickled lime in Vietnamese cuisine; Chhundo – Kind of Indian pickle from Gujarat; Chinese pickles – Vegetables or fruits that have been fermented by pickling with salt and brine
To make shiru-kasu-zuke vegetables are pickled in a mixture of sake-kasu (in paste or sheet form), mirin, sugar, and salt. Optionally, ginger and citrus may be added. [ citation needed ] Pickling time ranges from one to three years, with the younger pickles consumed locally in the summer and the older pickles, having turned an amber color ...
Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, [1] or a bed of rice bran). [2] They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. [citation ...