Hi everyone! I'm not sponsored to wear this apron. I love this apron so much so I created an affiliate link. :D If you like it (different styles and colors!), check out this link: kodaorganics.grsm.io/JustOneCookbook. We can wear a matching apron! ;) As always, thank you for your kind support. Mr. JOC and I truly appreciate it. With love, - Nami
This is what I was looking for. I like Japanese meal composition but didn't know what and how to... Now I can start with very beginnings and learn. This is very simple hence still very important and nutrient important part of meals which are usually skipped in western cuisines or too overloaded. Thanks 🙏✌️
I tried to make your gyoza with self made wrappers and they were soooo good! Next time I'll make a gigantic batch and freeze them so I can always have a quick and tasty meal when I don't have much time
I watched a small documentary on japanese pickles. I thought the ones pickled in rice bran were the most beautiful. But, with how easy this is, it'll be a snap to make my own. It's also an art on how all of your dishes seem to fit perfectly in your Pyrex ware.
I have always love Tsukemono whenever I eat out at Japanese restaurants. Your recipe seems similar enough to DIY at home. A few questions. Can I brine a few different vegetables (carrot, radish, cucumber) together in the same container? As my country's weather is quite warm, can I brine the vegetables in the refrigerator, instead of room temperature? If I brine the vegetables for longer timing, for example up to 24 hours. How does it affect the taste or vegetables? How many days will the brined vegetables stay fresh in the refrigerator? Thank you
It disappoints me that practical questions are not answered...but complimentary posts are acknowledged and thanked for... which is OK, after all it takes a lot of work to post on yt....but isn't a genuine interest the best compliment? Just thinking out loud....
I love all of your videos! Thank you for sharing these. I’m new to Japanese cooking. I have spent hours and hours learning so much from your website. These videos are THE BEST!
Thank you so much for watching my videos! I share more about travel and culture things on my website: www.justonecookbook.com if you're interested in reading. :)
Thank you for the amazing content as always Nami! Personally, I love having pickled vegetables, like pickled carrot and daikon as a side dish whenever I’m eating anything with rice. And I really love teishoku set meals haha, so thank you for uploading this video! I can’t wait to try this at home!
Yum looks delicious i am making this soon i can only use eggplants for the pickling as i dont like daikons cucumbers carrots celeries love your videos making me hungry Thanks Ramya
Thank you so much for this recipe! I was watching Grandma's Recipes on YT and a lot of those women were pickling wild vegetables for the whole year. I'll be sure to make this soon!
Another wonderful video! I must buy one of those aprons. They look very durable. Thank you for the Japanese words---I watched your videos to learn new things.
Thank you for your excellent efforts. It is always a pleasure to watch your instructions. One thing, there was a piece of metal (iron?) placed in the pan while soaking the eggplants. What is the purpose of doing this?
It's called "Lucky Iron Fish" and I explained in my blog post (www.justonecookbook.com/tsukemono-shiozuke-salt-pickling/). It's to retain the color. :)
yoroshiku onegaishimasu . Thank you for sharing your passion and culture for cooking. I am subscribing to you and I am excited about making my own Japanese style pickles. I am looking forward to all that you have to share! Again thank you!
HI Nami! I adore your channel! Please keep up the great work ^_^ I see in the video you placed the eggplant in a zip loc bag once it had finished the pickling process. How would you recommend to store the other Tsukemono? I don't have a very big fridge so can you store uncut Tsukemono together in the same container - Like Daikon, carrot and cucumber tsukemono all in the same container? Thanks very much!
Awesome recipe Nami san! I love its clean taste. Recently i make my own miso and i was wondering if you know how to make misozuke. I tasted some tofu misozuke in Nagasaki i think. Their miso was made from barley. It was so good but it doesn’t travel well since it needs refrigeration. Please let know the approximation of ratio if you know it but no time to make recipe video. Thank you
Hi Ima! Thank you! I made miso (but soybeans) too, and will publish the blog post (no video for now) next coming weeks (maybe 2 weeks or so). My mom make it with barley but it's something I need to learn and make next time. :)
I’m sorry Nami san but i think you misunderstood my question. I wasn’t asking about how to make the barley miso (i had fun & went crazy with my koji and made all sorts of miso with soybean, barley, lentil & mung beans). I was actually asking if you might know how to pickle in miso. The miso pickled tofu i had was so good that i bought a tub of the miso to make soup and sauces with. I have yet figured out how to replicate the miso pickled tofu. I couldn’t figure out the ratio of miso to tofu. I think it might work with any miso. I am however excited to try your miso recipe, since i got lots of koji sleeping in my freezer.
Hi Ima! I’m so sorry I read your comment too fast. I don’t have the misozuke tofu recipe but this one seems right: www.aco-mom.com/sp/family/toufu-misoduke.php (can you use chrome to translate?)
I’e always loved O-tsukemono and never known HOW to make it. To get the quick brine correct, how do you eyeball the measurements for a large cooking pot?
@@justonecookbook It turned out perfectly. Ate it with rice and kamaboko this morning after a 2 day fishing trip. I caught yellowfin tuna and enjoyed more for dinner with the barbecued kama. Oishi...
I don't have a glass container thats big enough to fit an eggplant or cucumber or with an airtight lid. What should I buy? Some glass containers like yours (if yes could you show me where you got yours), a premade pickle press (which i have no idea how they would fit a whole eggplant or cucumber in there) or should i do what my friend says and just use a mason jar pickle weight? And can the vegetables be cut down to that size or would cutting them ruin it?
Very informative video, Im interested in pickling items so that I can store them long term and have it at hand to eat whenever. How long can the tsukemono last in the fridge btw?
In Japan, tsukemono (no preservatives) is typically eaten within a week. Which is why it's more common to make Asazuke, quick pickling, everyday/every other day. :)
@@justonecookbook And, also anything else Ume fruit is used for in Japan too. Idk of much...but I know they use it for Ume plum liquor/wine, jam and umeboshi tsukudani too. I don't know what else. It would be nice to revive the culture and popularity of the Japanese Ume...because I know it isn't as popular in Japan anymore compared to ancient times (because of modern youshoku).
If you make quick pickling (asazuke), which requires 2-3 hours of pickling, it’s best if vegetables are cut. However for regular pickles, you can decide. If cut or make slits, pickling time should be decreased. I pickle whole eggplants as I was going for 8 hours with 5% brine.
I'm so excited to see this recipe!!! There were so many pickled things in Japan that I enjoyed while there, and sometimes here in the states I'll get some pickled things with my meals in Japanese restaurants as well. I have yet to have a pickled thing I didn't enjoy!! I want to try this this weekend :) Are there any pickling methods that the end product lasts longer than 3 days?
MonkeyDMo at 3:07 I mentioned that it’s 8 hours later. I explained a bit more about how long you would need to pickle on my blog. 2-3 days is after removing from the brine. 😊
I don't have an iron fish. Can I possibly substitute a steel octopus?! Sorry just being silly, also what was the the need for the fish? (I am genuinely curious)
Yes especially if you are iron deficiency (young women, athletes etc). BUT the reason I put in here for my other Kuromame recipe is that iron (in iron fish) has chemical reaction to the ingredients, which prevents from losing the color. Black soybeans stay black, eggplant keeps the color. 😊
I talked more about it in the blog post but iron has chemical reaction with vegetable (skin) and stops losing color. It works for eggplant, black soybeans etc. without it, color loses more.
Hi everyone! I'm not sponsored to wear this apron. I love this apron so much so I created an affiliate link. :D If you like it (different styles and colors!), check out this link: kodaorganics.grsm.io/JustOneCookbook. We can wear a matching apron! ;) As always, thank you for your kind support. Mr. JOC and I truly appreciate it. With love, - Nami
The apron looks cute so why care about being sponsored or not😉
Looks really nice if you ask me
Thank you! I didn't want my viewers to misunderstand that I'm wearing just for sponsorship. I really love this! :)
It's a wonderful apron.
This is what I was looking for. I like Japanese meal composition but didn't know what and how to... Now I can start with very beginnings and learn. This is very simple hence still very important and nutrient important part of meals which are usually skipped in western cuisines or too overloaded. Thanks 🙏✌️
Hope this post is helpful www.justonecookbook.com/ichiju-sansai/
You can never go wrong with simplicity! Pickles with rice!
Indeed! Thank you for watching!
I tried to make your gyoza with self made wrappers and they were soooo good! Next time I'll make a gigantic batch and freeze them so I can always have a quick and tasty meal when I don't have much time
Wonderful! Homemade wrappers are delicious! Simple ingredients and no unknown chemicals. 🙌
I watched a small documentary on japanese pickles. I thought the ones pickled in rice bran were the most beautiful. But, with how easy this is, it'll be a snap to make my own.
It's also an art on how all of your dishes seem to fit perfectly in your Pyrex ware.
Ma'am this is the smartest home pickling apparatus I've ever seen. Thank you.
Your videos are some of the best filmed on RUclips. Definitely the best of all the cookery videos. Beautifully shot!
Aww thank you so much! Mr. JOC (filming/editing) is happy to hear that. :)
I made the recipe and tagged you on Instagram! The pickles were so tender and delicious. I loved them.
Hi Deborah! Thank you for trying this recipe! Yes, I saw your IG posts. Thank you for your kind words too!
Everything you do is so clear, and it invites one to do it as well. Thank you.
Thank you for your kind words, Sherry!
I have always love Tsukemono whenever I eat out at Japanese restaurants. Your recipe seems similar enough to DIY at home. A few questions.
Can I brine a few different vegetables (carrot, radish, cucumber) together in the same container?
As my country's weather is quite warm, can I brine the vegetables in the refrigerator, instead of room temperature?
If I brine the vegetables for longer timing, for example up to 24 hours. How does it affect the taste or vegetables?
How many days will the brined vegetables stay fresh in the refrigerator?
Thank you
It disappoints me that practical questions are not answered...but complimentary posts are acknowledged and thanked for... which is OK, after all it takes a lot of work to post on yt....but isn't a genuine interest the best compliment? Just thinking out loud....
Wow rekindling some of my fav childhood memories! My mom was tsukemono queen way before her time!
Hope you got to learn her secrets! ❤️
@@justonecookbook sadly only a select few...
I love tsukemono, thank you so much for the recipe!!!
Thank you for watching!
I don’t think I would have tried or liked as many veggies if I didn’t eat Japanese food. Now I feel healthy lol ❤️
Thanks, and thank you for the visit!
本当に美味しそうです！
ありがとうございます！
又作れる料理が増えて家族も喜びます🧡
どうもありがとう！簡単ですが、好みによるので、家族の好きな塩加減（今回は５％8時間のレシピです）で漬物を作ってみて下さい！
방가워요~^^
방금 이 체널알게되어 정말 조아요
전 일본 츠케모노 너무~~
조아해요
자주올께요 ^^
なみさんのチャンネルは最高です！！クックパッドよりも分かりやすし、美味しい！！
料理が苦手な私でも、アメリカで美味しい日本料理が作れるなんて…😊
ありがとうございます💕
Chiekoさん、優しいお言葉ありがとうございます！嬉しいです！私もアメリカで作ってるので、日本のレシピよりは大胆で量が多めかも（笑）。ご視聴いただきありがとうございます！
I made this 4 times already, absolutely delicious. Thank you for sharing. I'd like to see you making takana zuke. Please... 😢😅🙏
I can’t get takana here... 😢 I have been waiting but it could be hard to get in the US unless imported from Kyushu etc
And thank you so much for trying this recipe so many times! ❤️
めちゃ美味しそうです！しかも簡単！！私は海外在住なので漬物はあきらめてましたがこれなら私にも出来そうです！早く食べたい～楽しみです！素敵なレシピ有難うございます。これからも応援しています！
ありがとう！色々な漬物があるのですが、とりあえずは基本の塩と水から。浅漬けのレシピがブログにいくつかありますが、砂糖とか他の物が入ってアレンジされてます。次は味噌漬けの漬物です（これは動画なしなので、ブログのみ）。
I love all of your videos! Thank you for sharing these. I’m new to Japanese cooking. I have spent hours and hours learning so much from your website. These videos are THE BEST!
Aww thank you for your kind words, Melissa! So happy to hear that! ❤️
Thank you!!!!! xoxo
I love your channel. Keep up the great work, & thank you for the Japanese culture education...takes me back to my time in Iwakuni, & Okinawa ❤❤❤
Thank you so much for watching my videos! I share more about travel and culture things on my website: www.justonecookbook.com if you're interested in reading. :)
Mmm you even make something as simple as pickled vegetables look delicious!
Thank you for your kind words!!!
Thank you for the amazing content as always Nami! Personally, I love having pickled vegetables, like pickled carrot and daikon as a side dish whenever I’m eating anything with rice. And I really love teishoku set meals haha, so thank you for uploading this video! I can’t wait to try this at home!
Thank you Loan! Pickles is important for eating rice for me. 🍚 I love Teishoku too!
Mmmmmmmm, tsukemono! Thank you, Namisan!
Thank you for watching the video!
Yum looks delicious i am making this soon i can only use eggplants for the pickling as i dont like daikons cucumbers carrots celeries love your videos making me hungry Thanks Ramya
Thank you Ramya!
I am just getting started in the wonderful world of Tsukemono and fermenting vegetables. Currently I use a pickle press and mason jars.
Wonderful!!! Thanks so much for watching!
Love this technique, thanks for sharing.
Thank you for your kind words!
本当に最高でした。助かりました。ありがとうございました
I like how you showed a few different ways to hold the veggies down!
Thanks for the vid! :D
I love pickle
Yum yum yum... I do add a bit of sugar to mine. 😊
Love your apron
Thank you for your kind words! Yeah I include sugar in my Asazuke (quick pickling) too. :)
Thank you so much for this recipe! I was watching Grandma's Recipes on YT and a lot of those women were pickling wild vegetables for the whole year. I'll be sure to make this soon!
I love that channel too! Enjoy! ❤️
Another wonderful video!
I must buy one of those aprons. They look very durable.
Thank you for the Japanese words---I watched your videos to learn new things.
Thank you for your excellent efforts. It is always a pleasure to watch your instructions. One thing, there was a piece of metal (iron?) placed in the pan while soaking the eggplants. What is the purpose of doing this?
It's called "Lucky Iron Fish" and I explained in my blog post (www.justonecookbook.com/tsukemono-shiozuke-salt-pickling/). It's to retain the color. :)
Can you make a video about a spicy Japanese pickles? I always ate in ramen shop but never knew what is it called but it's soooo goooooood 😍😍😍
Hmmm... what is the main (vegetable) ingredient?
Nami always making yummy food why im alwas eating when im watching your videos
Mata nehh!!!.. Arigatou!!! Kono recipe tasukaru desu..!!! 😊💕
yoroshiku onegaishimasu . Thank you for sharing your passion and culture for cooking. I am subscribing to you and I am excited about making my own Japanese style pickles. I am looking forward to all that you have to share! Again thank you!
Thank you for watching the video! :)
😃😃😃 Perfect side dish!
Oishiso❤
Thank you so much!
Just One Cookbook is wonderful - keep up the great work!
Thank you so much for your kind words! :)
I love Japanese pickles. Thank you! What kind of egg was that?
It’s this recipe: www.justonecookbook.com/ramen-egg/
I love your cooking!!
Thank you!
Hi Nami, I love pickled veg, ty for sharing your very simple and delicious recipe ♥
Thanks for watching my video!
HI Nami! I adore your channel! Please keep up the great work ^_^ I see in the video you placed the eggplant in a zip loc bag once it had finished the pickling process. How would you recommend to store the other Tsukemono? I don't have a very big fridge so can you store uncut Tsukemono together in the same container - Like Daikon, carrot and cucumber tsukemono all in the same container? Thanks very much!
This was Beautifully made - Thank You :)
Looks delicious! Can’t wait to try myself!!😊
Hope you enjoy this recipe! Read the details on the blog first for the brine part. :)
Just One Cookbook will do! Thank you!
that apron sure does look fashionable
Thank you my dear!!!🙏
I always enjoy watching your videos. They're very relaxing. Can you make a video of different ways to cook eggs in Japan? Thank you!
Thank you for your kind words and request! I'll write it down. :)
Love your cooking 😍
How long can we keep the Tsukemono when it’s done? Do we drain the brine and keep in containers in the fridge?
Looks so delicious 😋
Beautiful Zuke
Awesome videos!
Also, I was wondering, how long will these pickles last in the refrigerator?
Thanks for making these tutorials.
Thank you! After removing from pickling agent, you can keep 3-4 days in the fridge.
Thank you.
If the pickle is left out longer, will it start to ferment?
I have to try this. Thanks
Hope you enjoy!
Awesome recipe Nami san! I love its clean taste. Recently i make my own miso and i was wondering if you know how to make misozuke. I tasted some tofu misozuke in Nagasaki i think. Their miso was made from barley. It was so good but it doesn’t travel well since it needs refrigeration. Please let know the approximation of ratio if you know it but no time to make recipe video. Thank you
Hi Ima! Thank you! I made miso (but soybeans) too, and will publish the blog post (no video for now) next coming weeks (maybe 2 weeks or so). My mom make it with barley but it's something I need to learn and make next time. :)
I’m sorry Nami san but i think you misunderstood my question. I wasn’t asking about how to make the barley miso (i had fun & went crazy with my koji and made all sorts of miso with soybean, barley, lentil & mung beans). I was actually asking if you might know how to pickle in miso. The miso pickled tofu i had was so good that i bought a tub of the miso to make soup and sauces with. I have yet figured out how to replicate the miso pickled tofu. I couldn’t figure out the ratio of miso to tofu. I think it might work with any miso. I am however excited to try your miso recipe, since i got lots of koji sleeping in my freezer.
Hi Ima! I’m so sorry I read your comment too fast. I don’t have the misozuke tofu recipe but this one seems right: www.aco-mom.com/sp/family/toufu-misoduke.php (can you use chrome to translate?)
I've got to get one!
I’e always loved O-tsukemono and never known HOW to make it. To get the quick brine correct, how do you eyeball the measurements for a large cooking pot?
I mentioned in the post but I highly recommend getting a kitchen scale to measure weights: www.justonecookbook.com/tsukemono-shiozuke-salt-pickling/
When you say the brine can be re-used do you mean, re-used for that specific vegetable or any vegetable?
Unless you don't mind flavor of the vegetables transferring over to other vegetables, then yeah why not?
I'm making takana, carrots, daikon, and nasubi tsukemono right now. Going with 10% brine for a little quicker pickle.
Hope you enjoy!
@@justonecookbook It turned out perfectly. Ate it with rice and kamaboko this morning after a 2 day fishing trip. I caught yellowfin tuna and enjoyed more for dinner with the barbecued kama. Oishi...
Can carrots, onions, and cabbage be pickled in the same container at the same time?
( ; 0 ;) Finally! A beautifully composed authentic Japanese cooking channel!! So excited~!
What is the purpose of the iron fish?
Hello, I was wondering if there is a similar recipe to make long conservation tsukemono ? Thanks. Brigitte
I don't have a glass container thats big enough to fit an eggplant or cucumber or with an airtight lid. What should I buy? Some glass containers like yours (if yes could you show me where you got yours), a premade pickle press (which i have no idea how they would fit a whole eggplant or cucumber in there) or should i do what my friend says and just use a mason jar pickle weight? And can the vegetables be cut down to that size or would cutting them ruin it?
Hi, thanks for the recipe! How can i make those eggs on the video? And what kind of rice so you serve with?
Hey! I have a question. The saturation of the salt water shouldn't be more if the you want to pickle faster? Sorry if it's a dumb question.
Hallo lovely lady, please say me why you did peel off your daikon radish and carrots? Is it possible to do ferment vegetables with skin?
What is the metal fish you added to the eggplant for?
are you suppose to let the water cool before pouring over the vegs
how long it can keep?
Very informative video, Im interested in pickling items so that I can store them long term and have it at hand to eat whenever. How long can the tsukemono last in the fridge btw?
In Japan, tsukemono (no preservatives) is typically eaten within a week. Which is why it's more common to make Asazuke, quick pickling, everyday/every other day. :)
Love it, healthy dish, good to come home and know there is food available. Thank you!
Thank you for watching!
Can I make tsukemono of daikon, carrot and celery together and one separate for cucumber.
Sure you can do that 😊
Request... Umeboshi recipe please 🌸
(I bought 2 young ume trees recently 😆)
The process is quite long so I have to think about it. But thanks for your request. I put it on my list. :)
@@justonecookbook And, also anything else Ume fruit is used for in Japan too.
Idk of much...but I know they use it for Ume plum liquor/wine, jam and umeboshi tsukudani too. I don't know what else.
It would be nice to revive the culture and popularity of the Japanese Ume...because I know it isn't as popular in Japan anymore compared to ancient times (because of modern youshoku).
Do you ever slice first before you pickle? And was the brine from the eggplant black? I couldbn't tell. . . .
If you make quick pickling (asazuke), which requires 2-3 hours of pickling, it’s best if vegetables are cut. However for regular pickles, you can decide. If cut or make slits, pickling time should be decreased. I pickle whole eggplants as I was going for 8 hours with 5% brine.
@@justonecookbook Sounds delicious! I'm going to try this!! Thank you!!
I never saw this before. There are a few vegetables included, or I don’t know
Those eggs- how did you cook them?
Thank you!
Video and recipe is here: www.justonecookbook.com/ramen-egg/
I don't have a lucky Iron fish. How am I suppose to make tsukemono now!? 😫
I'm so excited to see this recipe!!! There were so many pickled things in Japan that I enjoyed while there, and sometimes here in the states I'll get some pickled things with my meals in Japanese restaurants as well. I have yet to have a pickled thing I didn't enjoy!! I want to try this this weekend :) Are there any pickling methods that the end product lasts longer than 3 days?
Higher content of salt keeps the food longer but it gets salty. But even in Japan most pickles are eaten in a week. 😊
I'm tary 😋😋😋
perfect with beer!
Thanks for watching!
Hai, this is only salt and water boiled?
The eggplant still feels hard, and my water didn't turn blue as yours. Did I do something wrong ?
Super easy :)
Yes! :) Thank you for watching!
Do you use lucky iron fish in eggplant only?
Hi Nami. Is it necessary to use porcelain plates & bowls as weights? Can I use plates & bowls made from other material?
Sure! Any heavy object.
Hey Nami, can you tell me how long we can store the pickles pls ? I saw 2 to 3 days but is it the storage days of the days before slicing them
MonkeyDMo at 3:07 I mentioned that it’s 8 hours later. I explained a bit more about how long you would need to pickle on my blog. 2-3 days is after removing from the brine. 😊
Hi Nami! Where did you find that beautiful tableware with the black strokes?
Hi Bret! It's my mother's... I brought it back from Japan. :)
I don't have an iron fish. Can I possibly substitute a steel octopus?! Sorry just being silly, also what was the the need for the fish? (I am genuinely curious)
It keeps the eggplant color. I also used it in this recipe and explained: www.justonecookbook.com/instant-pot-kuromame/
Where do you get a lucky Iron fish?
Amazon: amzn.to/2CfXNL4 I also used it for my Kuromame (black soybean) recipe as well to make the beans dark in black. :)
Just One Cookbook, so, an iron fish adds the nutrient Iron in your food?
Yes especially if you are iron deficiency (young women, athletes etc). BUT the reason I put in here for my other Kuromame recipe is that iron (in iron fish) has chemical reaction to the ingredients, which prevents from losing the color. Black soybeans stay black, eggplant keeps the color. 😊
Just One Cookbook, Oh okay
What a simple way to make tsukemono. I want to buy an iron fish when I go to Japan in a few months. What do you call it in Japanese?
What does the lucky iron fish do?
To keep the eggplant color. More explained in this post: www.justonecookbook.com/tsukemono-shiozuke-salt-pickling/
お塩はシーソルトでないと駄目ですか？
やはり漬け物には自然の塩を使った方がいいです。ピュアなkosher saltでもいいです。テーブルソルトは避けた方がいいです。
@@justonecookbook 様、
大変返信をありがとう御座いました.はい、自然な塩ですね.
ヒマラヤソルトが好きで使っています.
ヒマラヤンソルトは仕上げにちょっと塩を降る時などに使うと一番味が上手に出ていいと聞きました。料理中に使うには「勿体無い」そうです。
確かに高価な塩です.スイスに住んでいて健康食品店で買いました.
why you put metal in eggplant?
Does anyone know what exactly that fish doing?
I talked more about it in the blog post but iron has chemical reaction with vegetable (skin) and stops losing color. It works for eggplant, black soybeans etc. without it, color loses more.
@@justonecookbook thanks
Eggplant can be eaten raw, picked? o.o
Otherwise, thanks for the tutorial. Will try with the other ingredients!
Nihongo de ite kudasai
Konbanwa
All is ok but dont understand brinjal is still raw.