Lotus Root and Radish Tsukemono

Description

Tsukemono (which literally means “macerated things”) is the Japanese term for food preservation techniques based on maceration and, by extension, the foods treated in this way. Here is an explosive mix of “fukujinzuke” vegetables, including radish, eggplant, cucumber, lotus root, kidney beans, ginger, shiso, sesame and red pepper? Just to name a few.

Fermented in sugar, vinegar and soy sauce, the vegetables become pickles, intertwining and coalescing into a condiment that couldn’t be more delicious. The texture is melt-in-your-mouth, the flavor is frankly sweet but retains the subtlety of each ingredient in a beautiful balance reminiscent of caponata.

A highly addictive little bomb made in the Gunma region (central Japan) and certified vegan.

Use:

This delicious sweet and sour preparation is ideal as an accompaniment to Japanese curries, but can also be enjoyed on its own as an aperitif or as a condiment to liven up a meat dish, for example. It’s equally at home in sandwiches or as a chutney on a cheese platter.

Storage:

In a plastic bag away from light, heat and moisture.

Ingredients:

Japanese radish, sugar, soy sauce (soy, wheat, salt), eggplant, salt, cucumber, lotus root, kidney bean, vinegar, ginger, shiso, sesame, chili pepper.

Shelf Life:

12 months