Aomori prefecture has a deeply rooted tradition of making Japanese pickles, or tsukemono, with various vegetables and produce.
The practice of making tsukemono started out as a way to make preserved food for the winter months, with local specialties such as “sushiko” from the Tsugaru region which uses rice, and pickles of mountain vegetables such as the nemagari bamboo.
In the coastal regions, a pickle using seafood called “izushi” was the primary type of tsukemono. Each region in Aomori has distinct food culture and its own tsukemono that have been passed on from generation to generation.
Red turnip pickles are a traditional dish unique to the Tsugaru region. The pickles are made with dashi kelp, vinegar, coarse sugar, and red turnip... more
Originally from the rice country of the Seihoku area in the Tsugaru region, sushiko is a unique Japanese pickle made with rice. Sushiko uses lactic... more