Asazuke
Asazuke (浅漬け) er en japansk måde at konservere mad i saltlage. Nu om stunder dækker det for det meste over syltning hhv. tilberedelse af rå grøntsager (kinaradiser, radiser, kinakål og agurker) i en krydret saltlage. Mad fra asazuke-køkkenet er rigt på mineraler, vitaminer og calcium. Den relativt hurtige og enkle måde at tilberede asazuke på gør, at det også er populært i japanske husholdninger. Asazuke minder på den måde meget om marinering i det franske køkken.[1] [2]
Den ældste dokumentation for asazuke-konservering af grøntsager daterer sig til det 7. århundrede.
Noter
- ^ Über Asazuke Arkiveret 4. september 2014 hos Wayback Machine (sidst kontrolleret 20. december 2008)
- ^ Asazuke Arkiveret 7. oktober 2008 hos Wayback Machine (sidst kontrolleret 20. december 2008)
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