Shiomomi, the salt-massaged method, is the perfect place to start making Japanese-style pickles, or tsukemono. This recipe is adapted with permission from Elizabeth Andoh’s “Impatient Pickles.” Serves 2 to 3 as a side 1 small, dense portion of cabbage (about 6 to 8 ounces), washed, dried, and sliced thinly, as if you are preparing a…
Pickled Things: An Introduction to Japanese Tsukemono
Think of pickles—what do you think of? Invariably, a sour crunch? Vats of bright green dill, maybe? The Japanese notion of a pickle often comes as a surprise. What the Japanese call tsukemono, or “pickled things,” may be tart and crunchy, yes, or they may be soft, deeply sweet, and imbued with umami. They may…
Matsuyama Becomes First Japanese in Masters Green Jacket
AUGUSTA, Ga.—The pressure was even more than Hideki Matsuyama could have imagined when he stood on the first tee Sunday at Augusta National. So was the emotion when he walked off the 18th green as the first Masters champion from golf-mad Japan. His arms securely inside the sleeves of the green jacket, he thrust them…
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