RECIPE: Sakura Tsukemono

Sakura Tsukemono


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


  1. 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. 
  2. Peel the turnip and cut into thin slices.
  3. Rinse the salt pickled sakura under running water. Gently squeeze to remove excess water and pat dry.
  4. 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

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