Hanashi Station

Japanese Kitchen (12.1 MB MP3)

In this program, you’ll learn about tsukemono, Japanese pickles, and pickling techniques from food culture expert, Elizabeth Andoh. Kristen McQuillin invites you to her kitchen to try a simple pickle recipe. And we hear a little bit about Washoku theory and Elizabeth Andoh’s forthcoming book.

Recipe
Impatient Pickles

1 Japanese or English cucumber
1 carrot
1/6 wedge green cabbage
1/2 tsp salt
2 1×3 cm strips kombu (dried)

Slice the vegetables thinly–the thickness of a 1 yen coin (American dime) or thinner. Mix with the salt and allow to sit until the vegetables begin to wilt and weep. Press them gently between your hands, taking care not to bruise them. Increase the pressure until liquid drips from them. Discard the liquid.

On a plate, lay a strip of kombu. Spread the vegetables in an even layer over the plate. Top with another strip of kombu and the second plate. Weigh the plate down with a can of tomatoes or soup. Allow to sit at room temperature for 15-30 minutes.

Rinse the brine from the pickles in cool water and gently squeeze dry. Serve with rice and miso soup for a simple Japanese meal, or use them in a Western-style salad.

Links & Resources
Taste of Culture, a Japanese cooking school in Tokyo
Washoku, Recipes from the Japanese Kitchen by Elizabeth Andoh
The Well-Flavoured Vegetable by Eri Yamaguchi

Credits
Conveyor Belt Sushi theme music by Haco.