"Pink radish amazu zuke (sweet pickle), below, is a great way to brighten up your plate, and it's incredibly easy to make. When preparing it, the radish initially loses its colour, which transfers into the pickling liquid. After a few days, the liquid turns the radish into a beautiful, vibrant pink. I find the colour is perfect by the third day. You can keep it longer if you want but, interestingly, if you leave it too long the colour fades again."
"Celery pickles also hold a special place in my heart. Celery is not a traditional Japanese vegetable, so I was pleasantly surprised to discover how delicious it can be when pickled in the Japanese style. Since moving to Australia, where celery is readily available, I've started making celery asazuke (quick pickle) more often. The crunch makes this asazuke very fun. Fresh green celery with a hint of red chilli makes a great contrast on your plate too."
"Aroma plays a crucial role in pickling, and the addition of yuzu in this pickle elevates the flavours. At home, we have a large yuzu tree that produces an abundance of fruits: we use the green yuzu at the end of autumn and the bright-yellow ones throughout winter. With such a plentiful supply, we even make yuzu jam and put yuzu into the bathtub. We also grow plenty of daikon, which often features in our meals and pickles."
Pickles accompany nearly every meal in Japanese cuisine and commonly appear in bento boxes and ekiben. Pink radish amazu zuke uses a sweet pickling liquid that initially draws out the radish colour into the liquid, then recolours the radish vibrant pink after a few days, with optimal colour around the third day; prolonged storage can cause colour fading. Celery asazuke is a quick, crunchy pickle that benefits from a hint of red chilli to add a mild kick and enhance flavour. Yuzu daikon amazu zuke relies on aromatic yuzu to elevate flavours. Homegrown yuzu and daikon provide plentiful ingredients for jams, baths, and pickles.
Read at www.theguardian.com
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