อาซาซูเกะ
Sign in to save(literally: shallow pickle) is a Japanese pickling method characterized by its short preparation time. The name implies a food pickled in the morning and ready by the evening. The word asazuke can also refer to the items pickled in this manner. Asazuke is a sub-category of tsukemono, which includes all types of pickles. Asazuke has become a very popular method of pickling in Japanese households due to its ease of preparation.
In the Vinony graph
Vinony's link graph records 12 inbound references to อาซาซูเกะ, and connects out to Japan, vegetable and table salt.
It is catalogued under the topic Japanese pickles.
Vinony links it to 10 Wikipedia language editions.
Key facts
- Food.name
- Asazuke
- Food.image
- Baby eggplant tsukemono by wilbanks in Nishiki-ichiba, Kyoto.jpg
- Food.image_size
- 300
- Food.caption
- Baby eggplant asazuke
- Food.country
- Japan
- Food.national_cuisine
- Japanese cuisine
- Food.type
- Tsukemono
- Food.main_ingredient
- Vegetables, vinegar, salt
via Wikipedia infobox
Wikidata facts
Sources (1)
via Wikidata · CC0
Connections
Japan
Country
vegetable
Entity
table salt
Entity
Cucumis sativus
Entity
Solanum melongena
Entity
International Standard Book Number
Entity
vinegar
Entity
Kimchi
Entity
Japanese cuisine
Entity
pickling
Entity
Napa cabbage
Entity
celery
Entity
white radish
Entity
kombu
Entity
tsukemono
Entity
Outline of cuisines
Entity
nukazuke
Entity