Tsukemono (Japanese-Style Pickled Vegetable)


Tsukemono are Japanese-style pickled vegetable.
Typical vegetables used for pickles are cucumber, eggplant, Chinese cabbage, Japanese radish and others. Vegetables are pickled in a variety of ways including using salt, salted rice-bran paste, and fermented soybean paste called miso. Pickled method differs depending on local customs · products · climate etc. It takes a long time to make the distinctive taste of that region. Therefore, it is difficult to classify them systematically. In other words, Tsukemono are said to resemble European cheese traditions and culture.

DonDon Series Shirotsuyu is very convenient and easy to use for Dashi and seasoning for all-in-one. Please look at the pickled cucumber recipe below with DonDon Series Shirotsuyu.


~ Cucumber Chili Pickles ~
<Ingredients_2 servings>
Cucumber・・・・・・・・・・・・・1 stick
DonDon Series Shirotsuyu・・・・・・・10ml
Sesame Oil
Gochujang (Korean Spicy Bean Paste)
Dried Red Chili Pepper
White Sesame Seeds

<How to Make>
① Cut the cucumber into rolling wedges (bite size).
② Place the cucumber and salt in a bowl and rub them while, then leave it for 15-30 minutes.
③ When some water come out from the cucumber, squeeze the water and rince with fresh water.
④ Mix DonDon Series Shirotsuyu, Sesame oil, and Gochujang in a bowl. Then add ③ cucumber.
⑤ Stir them thoroughly, add sesame seed and chopped chili pepper.
Pickle them for 5 to 10 minutes.
⑥ Serve them when the cucumbers are pickle to the center part.

See you.
















Oden is often eaten during the winter to warm our body in cold weather. Many different foods are boiled together in a large pot with a soup seasoned with soy sauce and dried bonito flakes. Oden is a dish in which a variety of ingredients such as daikon, boiled egg, hanpen, chikuwa, konnyaku, and ganmodoki are boiled together in a large pot of seasoned fish broth. Hot mustard is served as a condiment. The assortment of ingredients and style of the Oden soup vary depending on the region and the family making it. It is often eaten during the winter to warm up a cold body. Oden is cooked at home and is also eaten when drinking alcohol at Oden bars. In the winter, some convenience stores also sell, typically at the counter next to the cashier. At Oden bars, you can choose what you would like to eat from a large pot of simmering ingredients. Oden is a casual Japanese food and a single ingredient is available from 100 yen.


Daikon (Japanese white radish)・・・Many Japanese like daikon radish in oden because of its tenderness and the taste it gets from the oden soup.
Boiled egg・・・We peel the shell off a boiled egg for oden and simmer it in kelp broth and soy sauce.
Hanpen・・・Hanpen is solidified paste made with minced fish, yam and starch.
Chikuwa (Tube shaped fish paste cake)・・・Chikuwa is a tube‐shaped fish paste cake.
Konnyaku (Devil’s tongue)・・・Konnyaku is a jelly-like food made from the starch of konjac potato.
Ganmodoki・・・Ganmodoki is a fried tofu mixed with thinly sliced vegetables.

I will teach you how to make delicious Oden. You can easily cook using this product.

【Agodashi pack】

Dashi of dried flying fish is called “ago dashi”. Dried flying fish is made by drying simmered flying fish. Ago dashi has a refined taste and flavor. It is used in various dishes ranging from miso soup to simmered dishes.


● Ingredients_4 servings
Agodashi pack・・・1pack
Water・・・3L (Used 1200cc for cooking)
Soy sauce・・・30cc
Salt・・・a little
Your favorite ingredients・・・as appropriate

【How to cook】
❶ Put Agodahi pack in boiling 3 L hot water and boil it for 10 minutes with medium and low heat to take out.
❷ Add 1200cc of ①Broth in the pot and add seasoning and boil it.
❸ Add the ingredients of your choice and simmer thoroughly.

Healthy and tasty!
Thank you.

YOSENABE (All in One Pot)

In our area, I began to feel cold in the morning and evening in November. Also, it’s finally a season to feel the arrival of winter. This time I will introduce a YOSENABE of dish which is perfect for the coming cold season.

YOSENABE is to be cooked with various ingredients such as meat, vegetable, fish and shellfish put in a earthenware pot or iron pan with Dashi(soup stock). Dashi is taken with dried bonito, kombu kelp, mushrooms, shellfish, etc.
As seasoning, salt, soy sauce, sake and miso are common. There are different kinds of Dashi and ingredients in each region, and there are various kinds.
YOSENABE is characterized by the inclusion of local specialty products. Finally, it is a standard to eat noodles (Udon noodles and Ramen noodles) or rice.

DonDon Series Shirotsuyu is very convenient and easy to use for Dashi and seasoning for all-in-one. Please look at the YOSENABE recipe below with DonDon Series Shirotsuyu.
YOSENABE (All in One Pot)

<Ingredients_4 servings>
DonDon Series Shirotsuyu・・ 100ml
Water・・・・・・・・・・  1200ml
Pacific Cod fish・・・・・・   200g
Chinese Cabbage・・・・・  160g
Garland Chrysanthemum・・・ 20g
Shimeji Mushroom・・・・・ 100g
Naga-Negi Onion・・・・・・  80g
Shiitake Mushroom・・・・・  80g
Carrot・・・・・・・・・・     40g
Shrimp・・・・・・・・・・    8

<How to Cook>
① Cut Chinese cabbage coarsely, and garland chrysanthemum into 4 cm long.
② Cut Naga-negi onion diagonally, chop off the tips of the Shimeji mushroom stems and divide into portions. Remove the stem off of the Shiitake mushroom and make a cress shape incision on each cap. Cut carrot in flower shape.
③ Cut pacific cod fish into a bite size, peel shrimps.
④ Mix DonDon Shirotsuyu and water in large pot, then cook ①, ②, and ③ in the soup.

See you.