Blog » Pickles

A simple, but delicious recipe for crunchy and vinegary celery asazuke (Japanese quick pickles). A great side dish or accompaniment for beer.

Make these Japanese pickles in under 20 minutes. Bonus points because you can count the number of ingredients it requires on one hand!

By Steven Sharafian I spend a fair amount of time making tsukemono (pickles). I focus mostly on quick-pickles that only take a couple of minutes to prep and have a short curing period. This seemed to flow into the idea of pairing carrots with...

With winter roots and wild mushrooms in abundance, January was a perfect time to invite Kelly Geary to Umami Mart for a Quick-Pickling and Canning event. Author of a the book Tart and Sweet: 101 Canning and Pickling Recipes for...

Based in Brooklyn, NY, Kelly Geary is the founder and chef for Sweet Deliverance, a thriving subscription program where she prepares healthy, delicious home-cooked meals out of her CSA shares. All with fresh and organic produce, she charts out each...

At Japanese restaurants, sushi is usually served alongside with gari (pickled ginger). Why? It's a nice way to cleanse your palate so that you can enjoy each piece of fish, without mixing the flavors in your mouth. These pickled gingers are widely...

As some of you may remember, I made umeboshi (pickled plum) last year, while Kayoko & Co. were doing the same on the west coast. I used yellow plums instead of Japanese plums, while the west coast group used real Japanese plums,...

A step-by-step guide on how to make Japanese sake lees pickles, or kasuzuke.

PREFACE The Ume Project: Foraging The Ume Project: Pickling for Umeboshi The Ume Project: Umeshu (Plum Liqueur) The Ume Project: The Aka-Shiso Edition Since July, Yoko and I have been working on umeboshi (pickled plums) with Sylvan of Peko Peko, a Japanese...

PREFACE Battle ReCPY: NYC Umeboshi Project, Pt. 1 Battle ReCPY: NYC Umeboshi Project, Pt. 2  Finally, I finished pickling my ume. All I had left to do was to dry them under sun for a day or two. Being in NYC, I don't...

This post is rather late, for which I apologize. Er, about a month late. SORRY! Where has all the time gone? How is it already mid-September? I look outside and the leaves are turning color. The light gives off a deeper glow. It is dark...

PREFACE Battle ReCPY: NYC Umeboshi Project, Pt. 1 After a couple of weeks of pickling plum in salt, it extracts all the water out of the plums, which makes umezu (plum vinegar). Once the liquid rises above the plum, it's time to add...

After seeing the Ume Project on the west coast, I was intrigued. I like umeboshi (pickled plums) and every time I go home to Japan, I bring back my mother's homemade ones. After all, I am from Wakayama, where Japan's best umeboshi is made....

While it's no Musso & Frank or Mateo's, Umami Burger is quickly becoming a fixture in the LA culinary world. Seriously. Six locations have popped up since the original La Brea location opened in 2009 and the popularity doesn't appear...

After our Berkeley backyard ume foraging adventure, Yoko, Sylvan (of Peko Peko) and I met up six days later to start pickling our umeboshi (pickled plum). Hooray! Umeboshi is the rice accompaniment of choice in Japan--the image of the sour little...

I don't know what got into me this weekend. I am a proud carnivore. I cannot live without meat, and I don't even care if it's "organic" or not. Food Nation didn't scare me enough to eat only grass-fed beef or cage-free chicken. I will...