Like most Americans, I suppose, I grew up with a concept of "pickles" as, basically, heavily vinegared cucumbers. But in Japan I discovered something completely different -- a vast and fascinating world of pickles, lightly cured for the most part to amplify the natural flavors of a wide array of vegetables, and typically infused with aromatics and other ingredients to add even more layers of flavor. They're an integral part of the traditional Japanese meal and a favorite of mine, especially at breakfast. And there are countless regional varieties and family recipes. Here is a Japanese Quick Pickles Recipe. Looks delish, huh?
Click here: http://www.japanesefoodreport.com/2008/05/japanese-pickle-recipes.html
