Pickles

-About ingredients-

Pickles are foods that play a very important role in Japanese cuisine. Pickles are made by fermenting and aging vegetables, fruits, seaweed, etc., by soaking them in salt, soy sauce, vinegar, or other liquids.

Pickles are an essential part of the Japanese dining table, and there are many different types of pickles. Typical pickles include pickled plums, lightly pickled cucumbers, and pickled cucumbers, which are especially popular among pickles. Other vegetables that are often used as pickles include daikon radish, Chinese cabbage, eggplant, and turnips, leafy vegetables such as perilla and sansho, and seaweed such as kelp and wakame.

Pickles are characterized by their refreshing sourness, saltiness, and unique flavor. Pickles are rich in salt, so they are valued as an accompaniment to rice or as an appetizing dish. In addition, fermenting and maturing pickles enriches the flavor of the ingredients and also aids in digestion.

Pickles are highly nutritious and utilize the nutrients of vegetables and seaweed as they are. It is rich in vitamins, minerals, and dietary fiber, and is considered to be a good food for your health.

In Japanese cuisine, pickles are frequently eaten as a side dish with rice or as part of a meal. When it comes to meals, pickles play an essential role in a balanced diet.