July 7, 2012

Furuzuke Dressed with Young Ginger/古漬けの新生姜和え

Furuzuke refers to a vegetable or other food pickled for a long period of time.  For example, it can refer to a cucumber pickled in nukadoko for two or more days intentionally or inadvertently.  It can also refer to cucumbers pickled in salt intentionally for a long period of time for storage purposes.
If you think that furuzuke is good for nothing, you are sadly mistaken.

Two cucumbers, pickled in the nukadoko for two days and then stored in the fridge for another two days:


Thinly slice them.

Taste some slices.  If they are salty, soak in water for a few minutes to remove some salt.  Don't remove all salt.


Cut shin shoga (young ginger), shown on the right in the photo below, into thin strips.

Combine them:

Put some on hot rice, sprinkle some soy sauce, and eat!


Sissi said...

It looks a bit like European cucumber pickled in salty brine... which means very appetising for me. It sounds excellent with young ginger.

Hiroyuki said...

Sissi: Probably so, because Japanese cucumber furuzuke (pickled in salt for a long time) look a lot like cucumbers pickled in nukadoko, but I guess the flavor is different because of the acute nukazuke flavor of the latter.

This morning, I mixed some of the dish with natto and had it with hot rice. Very delicious indeed!