asazuke
Sign in to save(literally: shallow pickle) is a Japanese pickling method characterized by its short preparation time. The name implies a food pickled in the morning and ready by the evening. The word asazuke can also refer to the items pickled in this manner. Asazuke is a sub-category of tsukemono, which includes all types of pickles. Asazuke has become a very popular method of pickling in Japanese households due to its ease of preparation.
In the Vinony graph
Within Vinony's link graph, asazuke is referenced by 12 other articles, and connects out to Japan, vegetable and table salt.
It is catalogued under the topic Japanese pickles.
Its subject is documented across 10 Wikipedia language editions.
Key facts
- Food.name
- Asazuke
- Food.image
- Baby eggplant tsukemono by wilbanks in Nishiki-ichiba, Kyoto.jpg
- Food.image_size
- 300
- Food.caption
- Baby eggplant asazuke
- Food.country
- Japan
- Food.national_cuisine
- Japanese cuisine
- Food.type
- Tsukemono
- Food.main_ingredient
- Vegetables, vinegar, salt
via Wikipedia infobox
Wikidata facts
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
4 sectionsContents
- Preparation
- Gallery
- See also
- References
(literally: shallow pickle) is a Japanese pickling method characterized by its short preparation time. The name implies a food pickled in the morning and ready by the evening. The word asazuke can also refer to the items pickled in this manner. Asazuke is a sub-category of tsukemono, which includes all types of pickles. Asazuke has become a very popular method of pickling in Japanese households due to its ease of preparation.
==Preparation== Because of its short preparation time, asazuke generally lacks the pungency created by other, more lengthy pickling methods but retains more of the fresh taste of the vegetable. Commonly used vegetables include daikon, hakusai, cucumbers, or eggplant. Kimuchi, much like the similarly named Korean kimchi, is a cabbage asazuke but milder in flavor.
Excerpted from Wikipedia’s “asazuke” article, available under the CC BY-SA 4.0 licence.