JAPANESE PICKLES & OTHER CONDIMENTS [New Items]
-
[BUSINESS SIZE 2KG] Thinner-Type Shio Kombu Salted Kelp 2kg for Restaurants, Cafes etc. Very Useful for Cooking [T81KS12125]
US$69.00
Available
[Business Size] Thin Type Shio Kombu (Salted Kelp) Made in Shodoshima Island, Japan Made by a l…
-
Freeze-Dried Crushed UMEBOSHI Dried Plum Powder 38g [T64F0244]
US$5.40
Available
Freeze-Dried Crushed UMEBOSHI Dried Plum Powder 38gThe Kishu region of Wakayama Prefecture is famous…
-
Dry Natto Beans, Natto, Fermented Soybeans, Japanese Natto Beans, Freeze-Dried Natto 65g (2.29oz) [T81KN79508]
US$6.90
Available
Kawaguchi Natto Fermented Soybeans, Freeze-Dried Natto, 65g (2.29oz)"Natto", Japan’s tradition…
-
Japanese Pickles, Yuzu Asazuke Pickling Seasoning, Easy & Quick Pickling Powder for Making Japanese Pickled Vegetables 60g 2.12oz [T81TKM12311]
US$1.50
Stock:60
Japanese Pickles, Yuzu Asazuke Pickling Seasoning, Easy & Quick Pickling Powder for Making Japan…
-
[BUSINESS SIZE] Shio Kombu, Japanese Salted Kelp Strips from Hokkaido 1 kilogram (2.20 pounds) Pack [T62FG1006]
US$28.00
Available
Shio Kombu, Salted Kelp Strips from Hokkaido 1 kilogram (2.20 pounds) Pack Shio Kombu is a comm…
-
Shio Kombu (Salted Kelp) Japanese Popular Condiment 100g [T62FG1100]
US$6.50
Available
Shio Kombu (Salted Kelp),a Japanese popular condiment that is very rich in umami flavor! …
Tsukemono, Japanese Pickles
Fermented foods from Japan Other Japanese delicious condiments
Japanese pickles (漬物, tsukemono) are an important part of the Japanese diet. They are served with practically every traditional meal alongside rice and miso soup. They are valued for their unique flavors and commonly used as a garnish, relish, condiment, palate cleanser or digestive. Tsukemono first appeared way back in Japanese history in the days before refrigeration when pickling was used to preserve food. As a result, some traditionally prepared types of pickles can be kept practically indefinitely. The different methods used to make tsukemono vary from a simple salting or vinegar brining, to more complicated processes involving cultured molds and fermentation. All kinds of vegetables and some fruits are used to make tsukemono including, but not limited to, Japanese radish (daikon), cucumber, eggplant, carrot, cabbage, water lily root, ginger, shallots and plums (ume). Sometimes seaweed and other seafood are added to pickle mixtures for flavor and variety. Some pickling methods are also used to preserve and flavor seafood and meat dishes.