Thursday, April 20, 2017

My Sake Kasu Tsukemono


Finally! Four days in the mash, and now the unveiling!

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Looks good, hah! I know . . . I was all excited.
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Here's the cucumber after rinsing. So perfect.
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The daikon . . . beautiful!
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I was surprised that the eggplant wasn't purple anymore.
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I cut thin slices for the money shot.  So pretty, yah.  And the taste?
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O M G





SOOOO  


⬇  


BITTAH!!!!   





NIGAI!!!  苦い





PTUI!!!  PTUI!!!!

20 comments:

Kalin's Mommy said...

OH NO! At least you tried!

Anonymous said...

not sure about this type, but when I bought narazuke (from Nara, of course!), the shopkeeper told me to you let it sit several days after rinsing the kasu off, the bitterness fades, and it becomes more sweet. It did!
v

Kay said...

Really? Doggone it!

Lorna Nishimitsu said...

So . . . does that mean you folks didn't eat it? You are hilarious!

jalna said...

Mich, it was fun.

Whaaat V???!!! I could totally hug you! Crossing my fingers!

Yup, Kay.

Lorna, I neva even show the guys. It's in the 'fridge. BUUUUTTTT, try read V's comment above. Still get hope, maybe!! Yeeeehawww!!

Leslie's pics said...

AHAHAHAHAHAHAAHA!!!! I was getting so excited too! how many more days we gotta wait??? Good thing you never dump um!

jalna said...

Les, it's sooooooooo bitter might take awhile. Hahahahaha!!!

Chet Colson said...

Picture perfect......hey, you got it perfected. Congrats.

Susan said...

WHAAATT?? NOOO!! Lol...hope it sweetens up!

Anonymous said...

Oh No! I was hoping you were going to say was Supah onolicious! Looked good though..

Izsmom

jalna said...

LOL, thanks Chet.

Hope so, Susan.

Me too, Izsmom.

Dd said...

sooo...when I make (for the shop) I only soak for 24 hours...MAX !! hummmm ???

Anonymous said...

Crossing my fingers for a happy update in a couple days! - L

jalna said...

But Dd, do the cucumbers come all crinkly after soaking just 24 hours?

Thanks L!!!!

K and S said...

:(

Anonymous said...

J: what a disppointment...hope V's suggestion works. I got curious so I Googled it and they mentioned eating them right away after 3 days. Each pickle recipe was different with some saying store it in the yard for three months (in Japan). Here is one recipe and it mirrors your own. Wish my mom was here so I could ask her; she use to make all kind of pickles before. -N http://blog.umamimart.com/2012/01/japanify-kasuzuke-sake-lees-pickles/

Mark Shelby said...

I didn't think that was a good idea from da beginning, but I no like talk "Stink" <~~!. ; )

Honolulu Aunty said...

LOL! This is the first time I no like try your food. At least was interesting and suspenseful!

jalna said...

Yup, Kat!

Awwww, thanks N! The Umami Mart one is the one I kinda followed.

Mark, I really had my doubts from the beginning too, but still wanted to try.

Hahahaha, you so funny, Aunty.

Dd said...

They do......I rub rub rub with salt....till the green comes off on my hands, and let it sit at an angle for like 1-2 hours, rinse and then bury...