Wednesday, August 24, 2011

Hokkaido Expedition: Pickled Vegetables

As I mentioned in the previous post about Kushiro's Washo Ichiban, we found a vendor selling an extraordinary variety of pickled vegetables but wouldn't allow photos. Such is life. If there is anything we love it's a good pickle, and so we scooped up a samples of whole garlic cloves pickled in red shiso, dried daikon pickled in a sweet brine with a bit of togarashi, and round green eggplants with a taste that defies description except for yummy. (I confess we ate all the garlic before remembering to take a photo. It was that good.)

We wanted more - sakezuke, at least one of the wide selection of kimchi's, cucumber in miso, mushrooms in some kind of lovely brine - but bicycle touring means limited space even for delightful food bits. I suppose it's good to leave some parts of the pickle frontier untasted for the future.

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