Japanese pickles is called "Tsukemono(つけもの、漬物)". In the old days, it was a way to keep vegetables available during winter, when no any other way of storage such as fridge, freezer exists.
Across Japan, various kinds of vegetables, whether it is leaf or radish, can be found as tsukemono. In many cases, they are pickled with salt, vineger or soya sauce. Some of them are considered as one of the local specialieis. Eveywhere, they are a good match with a bowl of rice as well as a cup of sake.
Kintame is a traditional tsukemono house originated from Kyoto.
We can taste the traditional specialities at the casual restaurant located in a major department store, very close to Tokyo station.
I ordered a special menu which includes seven kinds of tsukemono and other house made products. With a plenty of rice, we can try these preservative food.
It is really healthy meal with variety in vegetables and low calorie.
Restaurant name: Kintame
Website: http://www.kintame.co.jp/
Location: 12th floor of Daimaru department store, Tokyo (just in front of Tokyo station)
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