{"id":11178,"date":"2012-08-19T20:02:28","date_gmt":"2012-08-19T18:02:28","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=11178"},"modified":"2014-05-29T18:39:19","modified_gmt":"2014-05-29T16:39:19","slug":"kyuri-no-kyuchan-pickled-cucumber-with-soy-sauce-and-ginger","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=11178","title":{"rendered":"Kyuuri no Kyuuchan (Pickled Cucumber with Soy Sauce and Ginger)"},"content":{"rendered":"

\"kyuurinop\"<\/p>\n

Kyuri no kyu chan (\u304d\u3085\u3046\u308a\u306e\u30ad\u30e5\u30fc\u3061\u3083\u3093)\u00a0is brand name of extremely popular Japanese cucumber pickles. I’m always thrilled at the idea of reproducing a famous factory made product at home (I still keep on preparing my own Taberu Rayu, a Japanese thick chili oil<\/a>), so when I saw the recipe\u00a0on\u00a0Hiroyuki’s blog on Japanese cooking<\/a>, I knew I would try it soon. This first test was particularly exciting since I have never actually tasted the original pickles.\u00a0I have no comparison, but Hiroyuki’s home version, slightly modified and prepared with big, long Western cucumbers turned out delicious.<\/p>\n

Unlike Western strong pickles, Japanese style pickles (tsukemono) have a low acidity level, are more or less sweet (sometimes too sweet for my taste) and, unless store-bought, they belong to short-term preserves; as such they have to be kept in the fridge. The low acidity is sometimes a nice change from stronger European pickles which cannot be served at every meal. The sweetness level of many Japanese dishes is however often too high for me, so I have slightly reduced here the sugar amount. I have also used low-salt soy sauce (Hiroyuki said they were very salty). I was very happy with the result and found these pickles addictive. They were so delicate and versatile, I had them with every single meal (breakfast too). Moreover, I was astounded by the incredible taste of the pickled ginger strips. They were supposed to be only a part of cucumbers’ seasoning, but I enjoyed fishing them out and eating separately. My next batch will be bigger and I will certainly add more ginger. Thank you, Hiroyuki, for this excellent recipe!<\/p>\n

If you find yourself with a big batch of cucumbers, I strongly recommend trying the incredibly easy and particularly flavoursome\u00a0Cucumber Kimchi<\/a>:<\/p>\n

\"\"<\/p>\n

or the\u00a0Moomins’ Cucumber Salad<\/a>\u00a0I posted last year and have been putting into jars this weekend:<\/p>\n

 <\/p>\n

\"Moomins'<\/a>
Moomins’ Pickled Cucumber Salad<\/figcaption><\/figure>\n

Preparation: 15 minutes + 12 hours<\/em><\/p>\n

Ingredients:<\/em><\/p>\n

2 Japanese cucumbers or 1 big long Western cucumber<\/em><\/p>\n

1 tablespoon fresh ginger slivers<\/em><\/p>\n

1 tablespoon sugar<\/em><\/p>\n

100 ml (about 3,4 oz) low-salt soy sauce<\/em><\/p>\n

50 ml (about 1,7 oz) rice vinegar<\/em><\/p>\n

toasted sesame seeds<\/em><\/p>\n

Cut the cucumbers into 1 cm (about 1\/2 in) slices and if they are big, cut the slices in two.<\/p>\n

Put the sugar, the soy sauce and the vinegar in a pan. Bring to the boil.<\/p>\n

Add the cucumbers and the ginger strips. Let them simmer for 2 minutes.<\/p>\n

Put aside and once cooled, refrigerate them overnight.<\/p>\n

Serve sprinkled with toasted sesame seeds.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Kyuri no kyu chan (\u304d\u3085\u3046\u308a\u306e\u30ad\u30e5\u30fc\u3061\u3083\u3093)\u00a0is brand name of extremely popular Japanese cucumber pickles. I’m always thrilled at the idea of reproducing a famous factory made…<\/p>\n","protected":false},"author":1,"featured_media":11184,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[82,183,50,133,85,18],"tags":[114,211],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/11178"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11178"}],"version-history":[{"count":37,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/11178\/revisions"}],"predecessor-version":[{"id":16224,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/11178\/revisions\/16224"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/11184"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11178"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11178"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11178"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}