EnglishPickled Japanese vegetables
Tsukemono made with traditional vegetables from Shiga prefecture
Pickled Japanese vegetables introduction
It has a long history, and it is said that it originated when Gamo Sadahide, the lord of Otowa Castle in the Muromachi period, discovered Japanese vegetables during a Gamo pilgrimage and made them pickles.
Once pickled, it is dyed bright pink, so it is also called “sakurazuke.”
The roots of Japanese vegetables contain amylase, which acts as an enzyme that digests starch, and small amounts of vitamins, and are rich in nutrients such as beta-carotene, vitamin C, calcium, and potassium in the leaves.
Once pickled, it is dyed bright pink, so it is also called “sakurazuke.”
The roots of Japanese vegetables contain amylase, which acts as an enzyme that digests starch, and small amounts of vitamins, and are rich in nutrients such as beta-carotene, vitamin C, calcium, and potassium in the leaves.
