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Trails to Oishii Tokyo
Tsukemono, or Japanese pickles, have come a long way from being just a simple dish paired with rice. They're made using a variety of ingredients and seasonings from all regions of Japan. There was a time when Nukazuke, the most common type, was being prepared in nearly every household. Its mild aroma — a product of fermentation — always evokes a feeling of nostalgia. In recent years, tsukemono has gained traction as a health food. Learn quick and easy recipes and check out an interesting collaboration with Danish food preservation culture.
Wakati wa kukimbia: 28:14 dakika
Ubora: HD
Tarehe ya Kwanza ya Hewa: Mar 27, 2019
Tarehe ya mwisho ya Hewa: Aug 20, 2025
Kipindi: 128 Kipindi
Msimu: 7 Msimu
Msimu
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