Sour Lacto-Fermented Plums

Fermented salted ume boshi plums

Our second post on the subject of tsukemono, Japanese pickles, introduces you to the subject of lacto-fermentation. Umeboshi Soured ume plums are an absolute staple in Japan. The small, yellow fruit is part of the […]

Misozuke: Miso Pickled Vegetables

tsukemeono japanese pickled vegetables

Tsukemono – The Japanese Art Of Pickling An intrinsic part of the Japanese way of eating, tsukemono pickles accompany most major meals. Salted, fermented, vinagered or exposed to a variety of micro-organisms from miso to […]