Anything can be stacked into a chirashi-zushi dish but yeah you can find them there, sure! Oshinko is the simple cucumber pickle on a lot of sushi plates. Tsukemono is a more general term for pickles.
Pickles have a variety of names depending on the vegetable and the brine but very basically there are a few simple directions.
1. A brine - soy sauce (salty), mirin (sweet), rice vinegar (sour), miso (salty/savory) used solo or mixed in various amounts. I've also dumped in sake "leftovers".
2. a vegetable/fruit - I mostly use cukes but Japanese eggplant, (Persians which are smaller work well), onion, cabbage, Japanese plums or whatever you want
In Japan they use a press to minimize the amount of brine needed but I just chop vegetables and toss into a brine in a plastic container. Let that sit overnight or a few hours. Then they're good for a couple weeks.
Color is also a consideration. I'll color the water pink with red onions for pink cukes or do a soy and sugar for very dark eggplant.
No comments:
Post a Comment