There's a strong ethos throughout Japanese cooking of recycling ingredients and creating as little waste as possible. I like my vegetables to on the crunchier side, but you can always experiment and adjust the recipe instructions to your liking.

If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. wagamama: our story and our food ‘kaizen’, meaning ‘good change’ is the philosophy that sits right at our heart. And although they are altered by the processes of pickling, tsukemono are still considered to be raw.You can still use old ginger if you need to, it might just be a bit tougher, more fibrous and less juicy than young ginger, but will still taste amazing once pickled!

Those tasty bursts of flavor next to your ramen or with your katsu curry are more than just a side dish. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. Drain the ginger well in a fine-mesh sieve and let cool over a large flat surface (I used a bonzaru, Japanese bamboo sieve).Japanese pickles—known collectively as tsukemono—can easily go unnoticed as part of a washoku (traditional Japanese) meal. You cannot reuse this to make more Fukujinzuke because the liquid is already diluted with moisture from the vegetables. Whole vegetables are stirred into the mash and allowed to cure anywhere from a day to several months. This was reminiscent of what the Sansei had available to them as most have eaten only the canned one. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.