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.
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
Article · Italiano
L'asazuke (浅漬け?) è un metodo di preparazione particolare dei sottaceti, tipico della cucina giapponese, si basa su prodotti leggeri e veloci da preparare.
Abstract from DBpedia / Wikipedia · CC BY-SA