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Making Japanese Takuan

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Japanese pickles

Japanese pickles are an essential part of Japanese washoku cuisine. Usually they are served with traditional Japanese dishes along with Miso soup and rice. There are many ways to make Japanese pickles:- pickled in rice bran (nukazuke) , pickled sake lees or leftovers, pickled in miso, pickled in vinegar or in soy sauce. They each have special methods for preparation and a large variety of ingredients and ways to eat them.

In this blog by Imoto sensei, a teacher at JOI online Japanese school, she introduces a winter and spring speciality which is Japanese radish pickled in rice bran or Takuan. You can read this blog and listen to the YouTube video to learn how to speak Japanese by listening to the native speed.

たくあん作り
Making Japanese Takuan

imoto

By IMOTO Rie

たくあん」という日本の食べ物を知っていますか。干した大根を、米ぬかと塩で漬けた漬物のことです。たくあんは、冬の一番寒い時に作ります。

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まず、大根を洗わずに、できれいに磨きます。次に、大根がしわしわになるまで、数週間干します。昼はあたたかい太陽受け、夜は寒風にさらされることで、おいしいたくあんができあがります。

imoto-blog-15-3-2

imoto-blog-15-3-3

その後、米ぬか、塩と一緒に容器に入れて、春まで寝かせます。干している間は、雨に濡れないように、寝かせている間は、カビが生えないように、いつも気にかけていなければなりません。季節を感じることができる楽しい作業です。

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To listen to this blog, please watch our Youtube video. 

たくあん作(づく)り

たくあん」という日本(にほん)の食(た)べ物(もの)を知(し)っていますか。干(ほ)した大根(だいこん)を、米(こめ)ぬかと塩(しお)で漬(つ)けた漬物(つけもの)のことです。たくあんは、冬(ふゆ)の一番(いちばん)寒(さむ)い時(とき)に作(つく)ります。

まず、大根(だいこん)を洗(あら)わずに、布(ぬの)できれいに磨(みが)きます。次に、大根(だいこん)がしわしわになるまで、数週間(すうしゅうかん)干(ほ)します。昼(ひる)はあたたかい太陽(たいよう)光(ひかり)受(う)け、夜(よる)は寒風(かんぷう)にさらされることで、おいしいたくあんができあがります。

その後(あと)、米(こめ)ぬか、塩(しお)と一緒(いっしょ)に容器(ようき)に入(い)れて、春(はる)まで寝(ね)かせます。干(ほ)している間(あいだ)は、雨(あめ)に濡(ぬ)れないように、寝(ね)かせている間(あいだ)は、カビが生(は)えないように、いつも気(き)にかけていなければなりません。季節(きせつ)を感(かん)じることができる楽(たの)しい作業(さぎょう)です。

Making Japanese Takuan

Have you heard of the Japanese food Takuan (also sometimes written Takuwan) ? It is dried Japanese radish which has been pickled in rice bran and salt. Takuan is made at the coldest time of winter.

First, without washing it , you polish the Japanese radish with a cloth. And then you leave the Japanese radish to dry for a few weeks until it becomes wrinkled. Being soaked in warm sunlight in the afternoons, and getting exposed to the cold winds at night is what makes the Takuan delicious.

After that, they are put into a container with the rice bran and salt and let to stand until spring. When they are being dried, you always have to be careful that they do not get wet by rain, in order to prevent them from getting moldy when they are being let to stand. This kind of work helps us to enjoy the feeling of the seasons.

たくあん pickled radish

干(ほ)した dried

大根(だいこん) Japanese radish

米(こめ)ぬか rice bran

漬(つ)ける pickle

漬物(つけもの) pickled vegetable

まず first

磨(みが)きます polish

しわしわ wrinkled

数週間(すうしゅうかん) for several weeks

太陽(たいよう) sun

光(ひかり) light

受(う)ける receive

寒風(かんぷう)にさらされる be exposed to the cold winds

容器(ようき) container

寝(ね)かせる let ~stand

濡(ぬ)れる wet

カビが生(は)える get moldy

気(き)にかける care

作業(さぎょう) work

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Guest Friday, 09 December 2016