Aunty Haruko's hakusai zuke from The Japanese Art of Pickling and Fermenting: Preserving Vegetables and Family Traditions (page 262) by Yoko Nakazawa

  • salt
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  • shio kombu
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  • EYB Comments

    You may use the Garlic tamarizuke recipe on page 216. For a vegan version, replace the dried shrimp and sardines with dried mushrooms and colourful vegetables. Can substitute garlic cloves for garlic tamarizuke, and regular dried kombu for shio kombu.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Garlic tamarizuke recipe on page 216. For a vegan version, replace the dried shrimp and sardines with dried mushrooms and colourful vegetables. Can substitute garlic cloves for garlic tamarizuke, and regular dried kombu for shio kombu.

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