#25 Tsukemono つけもの

Twice a month, my friend and I organize the event, “Let’s talk about Kyoto in English and Japanese”. Today’s theme was Tsukemono.
I took memo of useful expression 🙂

(All from “Trad Japan” NHK publisher has copy right.)

Pickles are deeply embedded in the lives of the Japanese to the extent that Japan is sometimes called a “pickle superpower”.

Japanese pickles, tsukemono, are made by pickling the ingredients, primarily vegetables, in salt or other seasonings. They’re usually quite salty.

Many different types of vegetables can grown in Japan.

The country is surrounded by the ocean, which means that salt has always been available in abundance.

Tsukemono made using salt were developed as a means of effectively preserve vegetable.

Rice is Japan’s staple food. It’s rich in nutrition but relatively simple in flavor.

Tsukemono provide a perfect complement to it, and a tremendous range came to be produced.

The many varieties of tsukemono available today are created by altering the seasonings and methods of pickling.

These tsukemono were pickled in sake lees, The distinctive aroma and flavor of the alcohol are evident.

Here are tsukemono pickled in soy sauce. Their rich, mellow, salty flavor goes well with rice.

These tsukemono were picked in mustard. They have a spicy kick!

And this is nukazuke- arguably the most popular type of tsukemono. Narazuke are made by packing seasonal vegetables in nukadoko, a bed of rice bran.

The basic ingredient of nukadoko is rice bran, a byproduct of rice polishing. Salt, water and other ingredients vegetable are packed in to the mixture. They’re removed repeated daily for a week or so; then the nukadoko is ready.

You can now pack any vegetables of your choice into the nukadoko and leave them overnight to create mild-flavored tsukemono with a fresh salad-like appeal. If the vegetables are left for several days, further fermentation occurs and the tsukemono deepen in flavor.

You can use the nukadoko over and over; so long as it’s well tended. For this reason, nukadoko can be passed down from generation to generation, and the tsukemono made in it may very well take on a flavor that’s unique to that household. To prevent the growth of mould, it should be mixed from the bottom up once a day, every day.

In modern times, the Japanese diet has become heavily influenced by Western foods, but rice and tsukemono remain an integral part of the manu.食生活が欧米化して来た現代でも、ご飯と漬物の組み合わせは、日本人の食卓に欠かせないものとして受け継がれています。


(from “Trad Japan”, NHK publisher has copy right.)

1. extent は「程度」を意味する語。
to a great extent 大いに、to some extent ある程度
Buddhism influenced the Japanese way of thinking to a great extent.

2. abundanceは「豊富、大量」の意味。
in abundance は豊富に、大量に。
In the late Edo period, ukiyo-e were printed in abundance.

3. be rich in は「〜が豊富だ」の意味。rich は特に有用や、あるいは価値がある物質を大量に含んでいるというニュアンズで用いる。
ex.  Japan is rich in marine products.
Japan is poor in natural resources.

4. provide 「〜を与える、供給する、提供する、もたらす」
In the Edo period, terakoya private schools provided primary education.

5.「 やお=八百」は数が多いこと

6. of your choice 「あなた好みの」
ex. With nabe ryori, you can use ingredients of your choice.

7. so long as 「〜する限り」
A kimono lasts forever, so long as it’s well looked after.

8. integralは「不可欠な」の意味。全体の一部分として絶対に必要な物事に対して用いる。
Shinto has always been an integral part of Japanese culture.

Courteous manners are an integral part of Japanese martial arts like judo and kendo.

– 日本では年間約100万トン、およそ4,000億円分もの漬物が出荷されている。
– 漬物は太古から食されていたと考えられ、9世紀の平安時代の書物には49種類の漬物が記されています。13世紀の鎌倉時代、禅宗が盛んになって肉食を避けるようになると、米と漬物は重要な位置を占めました。

(All from “Trad Japan”. NHK publisher has copyrights)

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