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In Vietnamese culture, pickled carrots are served alongside appetizers including Vietnamese egg rolls, or as an ingredient in recipes such as bánh mì and various soups. In Vietnamese-American markets, pickled carrot and daikon are available to buy in bulk, and in Vietnam, the two pickled vegetables are sold by wet market vendors in small ...
Nukazuke. Nukazuke (糠漬け) is a type of traditional Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. [1]Almost any vegetable may be preserved using this technique, although some common varieties include celery, eggplants, daikon, cabbage, carrots, and cucumbers. [2]
Beni shōga – Japanese pickled ginger; Bettarazuke – Type of pickled daikon popular in Tokyo; Bodi ko Achar; Bostongurka – Type of relish with pickled gherkins, red bell pepper and onion with spices; Branston pickle – British food brand known for its pickled chutney; Brined cheese – Cheese that is matured in brine
2. Add the sherry to the casserole and boil, stirring to scrape up the browned bits on the bottom. Add the soy sauce, mirin, onion, garlic, ginger, shiitake, brown sugar and half each of the daikon and the carrots. Return the ribs to the casserole and pour in the water. Bring to a boil.
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 ...
Takuan (Japanese: 沢庵; also spelled takuwan), or takuan-zuke (沢庵漬け; 'pickled takuan'), known as danmuji (단무지) in the context of Korean cuisine, [1] [2] is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono ('pickled
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Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...