Yuzu marinade base for raw vegetable tsukemono or fried chicken

Did you know that Japanese pickles, or tsukemono, originated in Japan long before refrigeration? This was the usual way of preserving food. Several techniques are used to make these delicacies: salting, pickling with vinegar, using miso or fermentation, nukazuke using rice bran, sake lees, soy sauce...

Tsukemono are an integral part of Japanese gastronomy, an indispensable accompaniment to all traditional meals, along with rice and miso soup. They are appreciated for their unique flavor and frequently used as garnish or condiment.

A wide range of fruits and vegetables are made using these methods: cucumber, ginger, daikon radish, cabbage, eggplant, shallots, small melons, plums… All kinds of vegetables and certain fruits are used to make tsukemono, notably Japanese daikon radish, cucumbers, eggplant, carrots and cabbage. Tsukemono-making techniques are even used to preserve certain fish, seafood and other meats. Base shown here is frequently used for Hakusai no Sokusekizuke. It's a simple, quick preparation of lightly salted hakusai cabbage, often mixed with carrots and cucumbers, and seasoned with yuzu zest, konbu and togarashi pepper.

Result is a cocktail of salty, crunchy vegetables with a slightly spicy citrus flavor. Yuzu marinade base for raw vegetable tsukemono or fried chicken is an easy way to prepare colorful side dishes by simply marinating the vegetables of your choice.