Japanese · side
Tsukemono (漬物)
Tsukemono (漬物) reads sweetness 4.9, salinity 3.8 and earthy 3.4 on Palate's 0–10 flavor X-ray — a Japanese side, about 1 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.1 / 10
- Sweet & Fruity — 5.1 / 10
- Sour & Bright — 2.8 / 10
- Bitter & Earthy — 3.6 / 10
- Rich & Fat — 2.1 / 10
- Aromatic & Spice — 2.1 / 10
The measured notes (of 18)
Sweetness 4.9 · Salinity 3.8 · Earthy 3.4 · Sourness 2.6 · Umami 2.3 · Herbaceous 2.1 · Nutty 1.7 · Bitterness 1.5 · Richness 1.5 · Floral 0.7 · Fruity 0.7 · Citrus 0.6
What's in it (8)
- 1 lb daikon radish, sliced
- 2 small cucumbers, sliced
- 1/4 head napa cabbage, cut into pieces
- 1 small eggplant, sliced
- 1 tbsp salt
- 1/2 cup rice bran
- 1 tsp sugar
- 1 piece kombu (3 inches)
Time & effort: about 1 hr (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 45.7 kcal, 1.3 g protein, 0.4 g fat, 9.9 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Slice vegetables to desired thickness and rub with salt or submerge in a prepared pickling bed of rice bran, vinegar brine, or miso.
- Allow to ferment or quick-pickle from 30 minutes to several days depending on the method.
- Rinse if needed, slice, and serve as a side to rice and soup.
Dishes with a similar flavor shape
- Sałatka Jarzynowa — Polish
- Caponata Siciliana — Italian · Sicily
- Hobak Juk (호박죽) — Korean
- Ajvar (Roasted Red Pepper and Aubergine Relish) — Serbian
- Kinpira Gobo (Braised Burdock and Carrot with Sesame) — Japanese
Keep reading: what sweetness, salinity, earthy mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.