Aka kabu tsukemono, red turnip


A quick veggie side for Japanese meals.


You already saw this red Kyoto turnip. I used one there. The other, I cleaned well, sliced the root, picked the leaves.


In salted water. I keep it covered, in the fridge. Good from the next day, for a few days.


After 3 days, the leaves.


The root.


Green nest sushi


That’s my ideal. Good simple food. With a twist.
Here is a new version of mehari-zushi (sushi in pickled leaf). Again ? Well, those leaves can be stored years when you buy them -or when you make them properly. But mines have to be eaten within the week…


Hatsuga genmai (germinated brown rice) and ukon (turmeric). This yellow spice is a common addition to the pickle.


Green egg shaped edamame (boiled green soy beans).


Wrapped in leaves of takana (mustard greens, pickled). So technically, they are not sushi without vinegar, but they become sour enough thanks to the leaves.

DSC01387-001about takana-zuke (click here)


With sencha green tea. That’s all what you need.


Mehari sushi, thyme veggies…


My beloved mehari-zushi (pickled leaf sushi) are back…


With them, some thyme flavored veggies. I baked 2 small eggplants, then cut them. Added shishito green peppers. New onion. Olive oil. Salt. And fresh thyme. All that reheated together. Mmmm…


Today’s salad : Red cabbage, natto, spices and lemon juice.


Take a leaf of pickled takana (Japanese mustard leaves). Fill it with freshly cooked rice. That’s it.
I have hatsuga mai (polished germinated rice).
DSC01374-001takana-zuke pickles DIY


Nice green balls. I didn’t fill them with anything. I like simple food.



Takana-zuke pickled leaves at home (failed and corrected)


高菜 takana (literally ‘tall leaves’) is a type of large mustard green very popular in Japan. There are even different types of it. Usually it is prepared in tsukemono (pickled) called 高菜漬 takana-zuke.


First weight the leaves. Then wash them under fresh water and put them to dry outside in the sun.


After 2 hours : They are dry, still soft.


Necessary ingredient : 2% of the weight of leaves of natural sea salt.
Optional for flavoring : a piece of kombu seaweed, a dry chili


Put the salt all around the leaves. I put some on the stalk and fold in 2. Put them in a freezing bag with the flavorings.
After 15 minutes, they are already softer, push out the air and close the bag. Place in the fridge.
You are supposed to press the veggies in a pickle press. I have no idea where mine is. So I squeezed the veggies very tight, then placed the bag under something heavy. And squeezed again the next day…


Then… that doesn’t work ! After 2 days, the progress was too slow. FAIL !!!!
So I have added water to cover the leaves and 3 grams of salt per cup. So that’s another recipe now. The next day :


Yeah, much better. I can now make :

mehari sushi


Leaves of Wasabi (via Gourmande in Osaka)

Last year

Leaves of Wasabi This is not a meal… This morning, I went to this market place and they taught us how to make *tsukemono* (pickles) with leaves of wasabi. Wasabi is the green Japanese horseradish. The grated root is often presented with sushi. … Read More

via Gourmande in Osaka

Big shell, small shell

A big shellfish (hamaguri)…

… for a lot of cute mini-shell pasta.

Simply cooked with garlic, spinach, a chili pepper, fresh thyme and a little olive added on the plate.

This one is a tsukemono (salty pickles).

Red skin turnip, with stalks and leaves. I bought it. I didn’t it all that is on that plate. It’s really too salty.

Cal 275 F6.0g C41.3g P14.7g