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Simple Takuwan
Takuwan (takuan) is pickled daikon, a type of tsukemono, or preserved vegetable. In our house, we called tsukemono, “ko-ko.” Mom would serve just a tiny portion of ko-ko, nestled up against the rice, with every dinner. Here’s a recipe for this ko-ko that is usually bright yellow, but if you are wary of food coloring, you are welcome to leave it out.
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Bread and Butter Pickles
12 medium sized cucumbers, sliced 1/4 inch thick 6 onions, sliced thin Let stand 2 hours in salt solution with ice cubes, made from 2 quarts water and 1/2 c. salt and ice cubes. Combine: 2 c. vinegar 2 c. sugar 2 tsp. mustard seed 2 tsp. celery seed 1 tsp. ginger 1 tsp. cornstarch…
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