Tsukemono (漬物, literally "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine or a bed of rice bran (nuka). They are served with rice as okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. Tsukemono are also known as konomono, oshinko or okoko, all translated as "fragrant dish" in Japanese.
One of my favorite Japanese restaurants in Japan is called Ginza Isomura; there is one in Ginza and two in Kannai/Bashamichi. They are famous for their kushiage, which are fresh meat, fish or vegetables deep fried on a stick. However, it is not as heavy as you may think! I love going for lunches, b…(115 words)
RieS
Yakitori : You may be asked, “tare” (sweet say sauce) or “shio” (salt) for flavor.Kushi-age : Deep fried vegetable, meat and fishes. It's like deep fried pinchos. You are not allowed to dip it in a source pod twice or more!Tori-kara-age : Deep fried chicken.Sashimi-moriawase : Variety o…(65 words)
Moo Moo