Tsukemono

Pickles are integral to Japanese cuisine and are eaten at breakfast, lunch or dinner. Vegetables are usually pickled in soy sauce (shoyu) and sweet rice vinegar (mirin), but also often pickled in rice bran and salt. Nukadoko - the mix of rice bran, salt, water and kombu seaweed that is used to pickle vegetables - is often handed down from generation to generation to add to the next batch, similar to a starter culture for yoghurt. The longer the vegetables are left in the nukadoko, the stronger the pickle.

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