Gari Pickled Ginger: Thinking Pink for Hanami
Made with fresh new ginger, gari is a crisp, peppery, naturally pink pickle that brings the colors of spring to the table.
The Kubo Family’s Shibazuke Pickles
At Shibakyu, a small family shop in Ohara, the Kubo family continues to make shibazuke as they have for generations, offering a deeper look into one of Japan’s most distinctive pickling traditions.
Tsukemono: What’s Going On With Japanese Pickles
In Japan, pickles are not an accompaniment but a vegetable dish in their own right—an art of texture and tang.
Yubeishi at Takyo Abeke: A Winter Recipe from the Mountains
Yubeishi still made the traditional way—whole yuzu filled, steamed, and slowly dried through the winter months.
Yubeishi: Preserving the Perfume of Yuzu
An ancient preserve shaped by necessity, craft, and time, capturing what is usually fleeting.