The team from MAD recently spent several months traveling around Japan meeting chefs and learning about culinary traditions. Arielle Johnson, Head of Research, focused her investigations on fermentation. This is the first in a series of posts on her findings, a photo essay on the Japanese pickle suguki.
Pickles are everywhere in Japan, from the small dish that accompanies rice and miso soup at lunch and breakfast to the inside of onigiri (rice balls) sold in department stores, 7-Elevens, and train platforms. Tsukemono (literally “pickled things”) is the term broadly used to describe the many different styles of pickles found in Japanese cuisine. Specific styles are usually identified by the suffix “-zuke.” For instance, pickles made with salt (“shio”) are called “shiozuke”.
Continued here: http://www.madfeed.co/2015/everything-you-need-to-know-about-japanese-pickles-part-one/
