Cooking expert Yoshiharu Doi advocates a simple style of eating: a bowl of rice, miso soup with a heap of ingredients, plus pickled vegetables such as Chinese cabbage.
“At home, when we serve rice balls, miso soup and pickled vegetables to our guests, they eat lots of them, commenting how tasty they are,” he says happily.
Doi likes to make “nuka-zuke” (fermented vegetables in rice bran) of eggplants and cucumbers during the summer and to pickle Chinese cabbage in winter. He pickles a set of two Chinese cabbages 20 times each winter. Although many people choose to buy ready-pickled vegetables nowadays, “It’s quite fun to pickle by yourself!” Doi says.
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