Tsubozuke is a traditional pickle that has been eaten in Japan for thousands of years. Originally invented in Kagoshima Prefecture located in the southern region of Kyushu, tsubozuke has spread throughout the nation and is now widely available throughout Japan.
The word “tsubo” means “pot” or “jar” and “zuke” means “pickle”; thus, tsubozuke literally means “pickled in a pot.” This method of pickling involves soaking sliced vegetables such as daikon, cucumbers, or cherry tomatoes in a mixture of salt, vinegar, and sugar. The ingredients are then left to marinate in a large ceramic pot. What results is a pickle with a crunchy texture and mildly sweet, sour, and salty flavor.
Tsubozuke is often enjoyed as a snack or served as a side dish to complement a main course. Like other Japanese pickles, it pairs nicely with white rice and can be used as a topping or as a filling in onigiri or sushi rolls.
This traditional pickle is not only delicious but also incredibly nutritious. The vegetables used in tsubozuke are a great source of vitamins and minerals. In addition, the fermentation process involved in pickling creates probiotics that promote gut health.
Tsubozuke is a delicious and nutritious treat that has stood the test of time in Japanese cuisine. Try something new, add some crunch to your meal, and elevate your nutrition game by introducing tsubozuke into your diet!
About the author:
Ailsa van Eeghen
Ailsa has been living in Japan since 2015 all the while enjoying the rich beauty of Kagoshima prefecture. She finds the most joy in exploring little villages, driving around the countryside and exploring the lesser known parts of Japan. Keenly interested in Japan’s regional diversity, you can often find her at michi-no-eki admiring all the local produce. You can find more of her travels and deep dives into Japanese culture on her Instagram @daysofailsa where she writes about her life in Japan.
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