Shiozuke is the simplest Japanese pickle (tsukemono) to make. All you need is salt, water, and fresh seasonal vegetables. Easy and delicious!| Just One Cookbook
Subscribe to the free Just One Cookbook newsletter for simple tips and techniques to make Japanese home cooking easier and more joyful.| Just One Cookbook
Japanese cucumbers are crunchy, crisp, and are great raw or cooked. The Japanese eat them year-round and especially during the hot season.| Just One Cookbook
Here is the list of ingredient substitution for Japanese cooking that frequently appears when you cook Japanese dishes.| Just One Cookbook