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
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Sushiko Pickled Rice
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