Before I left I took out these two books from the library. Harumi Kurihara is the Martha Stewart of Japan! She has books, magazines, cooking shows, and even her own store full of beautiful cookware, dishes and aprons.
Her cookbooks are really easy to follow and while I’m here in Tokyo, it’s been very easy to gather all the ingredients that I need. I started out small. I made Japanese pickles 🙂
1/2 cup cucumber
2/3 cup carrots
4-5 cabbage leaves
1 tablespoon fresh grated ginger
1 teaspoon salt
1/2 tablespoon sugar
1 tablespoon rice vinegar
STEP ONE: Dice or julienne the veggies up depending on your pickle-eating likes. I grated the carrots to make the pickling go faster!
STEP TWO: Put all the veggies into a container and sprinkle with the salt, sugar, ginger and rice vinegar.
STEP THREE: Put a plate or another container on top of the soon to be pickles. Then place something heavy on top to compress the veggies into the liquid. I used a giant bag of salt I bought thinking it was sugar (which made for one horrible cup of coffee).
STEP FOUR: Leave veggies to sit 10 hours or overnight so they can complete their pickling transformation.
STEP FIVE: The most important step…Enjoy your pickles!