Fukujinzuke (red pickles for curry) 福神漬け Picture Courtesy of Avelyn Grene (Kristen Lynn) Japanese cuisine is composed of rice (or another starch), soup and at least two side dishes. Rice, which is a staple commodity, is the central component. The accompanying dishes are called Okazu, and are designed to supplement the rice. The main okazu is almost always protein based--grilled fish, meat, or eggs. The secondary okazu can be either a vegetable dish or another protein dish. Additionally, there are accompaniments called "hashi yasume". A special kind of okazu that contrasts flavor, temperature and texture of the main dish and most often includes small salads or pickles. Pickles are a very important part of Japanese cuisine. Just as rice is considered a "core" part of a meal, so too are pickles. They are used as palate cleansers, condiments, garnishes or relishes. They emerged as a way of preserving food before refrigeration. The methods of pickling ra
Welcome to Give it Forth: Adventures in Medieval Cooking. In the SCA (Society for Creative Anachronism) I am known as the Honorable Lady Bronwyn ni Mhathain, Shire of Winged Hills, Barony Flaming Gryphon, Midrealm.