Asazuke
Asazuke ( Jap. 浅漬け ) is a method of Japanese cuisine for preserving food in brine . Today it is usually understood to mean the pickling or preparation of raw vegetables ( daikon , radishes , Chinese cabbage and cucumbers ) in a spicy brine. Asazuke cuisine is rich in minerals , vitamins and calcium . Due to the relatively short time and simple method of preparation, Asazuke is also popular in Japanese households. Asazuke is therefore very similar to marinating in French cuisine .
The earliest evidence of an Asazuke preservation of vegetables dates from the 7th century.
See also
Individual evidence
- ↑ About Asazuke ( Memento from September 4, 2014 in the Internet Archive ) (accessed December 20, 2008)
- ↑ Asazuke ( Memento of October 7, 2008 in the Internet Archive ) (accessed December 20, 2008)