Because no single way of eating works for everybody.
Now this looks like a good time. A Japanese feast, with all kinds of dishes from sushi to shabu-shabu. I wish I could find a better picture, though, so I could zero in on the small rectangular dish at the bottom left-hand corner.
That’s the pickles.
Japanese pickles are different from Western ones. The Japanese ones have more of the vegetables’ natural flavour, and they can be seasoned with all kinds of different ingredients – miso, rice bran, chilis, shiso leaves, sometimes even the leftovers from the sake-making process. There are many different varieties, and they go far beyond cucumbers with their vegetable choices. They’re a delightful way to get more vegetables into your diet. Their flavours are subtle, elegant… and addictive.
Usually I write about recipes I’ve tried before, but today I’m going to share a recipe I intend to try. It’s a quick and easy recipe for Japanese pickles using cucumbers and carrots, which I found on the blog Chubby Hubby. These are not the kind of pickles you seal in jars and keep for years – they have to be refrigerated, and they’ll keep for about 10 days. But I’m pretty sure they won’t last that long, in my house.
Here’s the link: “Pantry Basics: A Quick Pickle Recipe – Japanese Pikurusu“. If you happen to make them before I do, please let me know how they turned out!