Almost every Japanese home cooked meal is served with a side of pickled vegetables, known astsukemono. These springtime flavors include a blend of salty pickled sakura and sweet tangy sushi vinegar.
Servings: 2-3 servings
- ½ turnip
- 8Salt Pickled Sakura
- 2 tbsp sushi vinegar
- 1 tbspUme Konbu Cha (optional)
Sushi vinegar (makes ½ cup):
- ½ cup rice vinegar*
- 6 tbsp sugar
- 2 tsp salt
- To make the sushi vinegar, combine the rice vinegar, sugar and salt in a pan over medium heat and whisk until the sugar and salt have dissolved. Do not let boil. Cool and store in the refrigerator.
- Peel the turnip and cut into thin slices.
- Rinse the salt pickled sakura under running water. Gently squeeze to remove excess water and pat dry.
- Mix the turnip, Salt Pickled Sakura, sushi vinegar, and Ume Konbu Cha (if using). Put into a container, cover and let sit in the refrigerator overnight.
*Available in our Creative Beginnings: Redefining “Wa” Care Package