Our Adventures in Japan

Shibazuke (literally purple pickle) is made with red shiso (perilla) which gives the pickles a "purple/red" color. I tried a sim...

Came across this brand of pickles called Nishidaya. If I am not mistaken, they use veggies from Kyoto. I loved the packaging. And the ...

During this time of year, you may or not be able to find mizunasu tsukemono in Osaka. The pickles are made asazuke (light pickling) style....

Remember that dip we had at Donpachi in Sendai? Well, I found the tsukemono, Iburi Gakko (smoked pickles in Akita dialect). Smoked Daiko...

When I think of ochazuke I think of a hot dish (hot rice, hot tea), these days in summer there are cold versions. One version I saw on TV,...

The other day at the market we came across akakabu (red turnips). If I'm not mistaken this variety is usually found in the Northern par...

Sunday while shopping for some ingredients for dinner, we came upon a tsukemono display. They were selling different types, 3 (120 gram pac...

With the rest of the red cabbage, I tried this recipe in Roca's other book, "Roca no Bento". The recipe says it serves 2, we...

I recently reconnected with this particular tsukemono. It tastes like the recipe I use for yatsumi-zuke . I'm gonna try using other ...

The fall foliage was a bit late this year what with all the temps going up and down. On top of that there were many days on the weekends w...

Do you volunteer? I thought about it and realized that I have been doing so ever since grade school, from sign waving for politicians to cle...

Do you know what bubuzuke (boo-boo-zoo-kay) is? Well, it is what people from Kyoto call chazuke (tea with rice). I like the sound of sayin...

Pet peeve, I hate it when plans change at the last minute, but that is the life of a housewife of a Japanese businessman, mine anyway. Don...

Yesterday I went to help my mom and some people from her church make tsukemono. Almost every trip home, I go to help at least once. This usu...

Can you believe that 20 days has passed and the rakkyo is ready? I tasted a couple as I was packaging some for o-susowake (to give away). ...

In Japan it is the beginning of pickling season. In the markets, you can find plums to make umeshu (plum wine) or umeboshi (pickled plum), r...

On my last trip home, I helped my mom's church with selling tsukemono (pickles) in their booth for the Taste of Hongwanji . Since this ...