Japanese pickles
Mar. 3rd, 2011 07:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
foxinthestarsI don't think I had blogged about this before, but on my last trip to the nearest Asian grocery, I wanted to try some Japanese pickled vegetables. I got Aokappa cucumber pickles and Takuan daikon pickles and both of them were quite delicious and nice to have on hand for use as side-dishes. I had eaten them all up, and today got out there again, got more of those ones I had liked (also finally found low-carb "shirataki" konnyaku noodles for my Mom), and decided, after years of vaguely wanting to, to spring for the somewhat pricy umeboshi.
Umeboshi are of course such a quintessentially Japanese thing, I had always wanted to try them on principle, but I had been warned that they were something eaten like one a day for health, not something you eat for the taste, which was said to be very sour and salty. Tonight I tried one, and I will simply add O F**K YEAH. It tastes like a very tart, sour, green apricot that's been infused with more than its own weight in salt. At one a day, I'll stick with them at least awhile longer, but yeah, I don't think I'll do that again...
Maybe next time I'll try a different one...
Umeboshi are of course such a quintessentially Japanese thing, I had always wanted to try them on principle, but I had been warned that they were something eaten like one a day for health, not something you eat for the taste, which was said to be very sour and salty. Tonight I tried one, and I will simply add O F**K YEAH. It tastes like a very tart, sour, green apricot that's been infused with more than its own weight in salt. At one a day, I'll stick with them at least awhile longer, but yeah, I don't think I'll do that again...
Maybe next time I'll try a different one...
