Tsukemono [electronic resource] Decoding the Art and Science of Japanese Pickling / by Ole G. Mouritsen, Klavs Styrbæk.

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke—steeped; mono—things). Although tsukemono are usually made from vegetables, some fruits, flowers...

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