Fermented Ochazuke tuskemono pickle mixture.

This mixture of fermented pickles was a gift for a friend (and for myself), and the recipe was designed specifically for the ochazuke bowl.

I noticed that a friend at work often likes to eat ochazuke for lunch.  Sometimes I see him use the Yamamotoyama ochazuke packets you can buy at the asian grocery store.  Sometimes he just eats generic fukujinzuke (red) tsukemono, also from the store.

I thought how nice it would be to have a stash of pickles at work for whenever we get the urge to have ochazuke or rice.  I happened to have a pretty large surplus of cabbage tsukemono jars in the fridge.  I also happened to have some fermented turnip and radish greens that I’ve been trying to deal with for about a week.  I decided to put them all together and make my own custom ochazuke pickle mix, and it was a winner!


Clockwise from the top:

  • 3 pickled myoga bulbs, or 1/2 t grated ginger
  • turnip greens tsukemono, from one bunch of turnips
  • red radish greens tsukemono, from one bunch of radishes
  • 1 handful of dried baby sardines
  • 1 small handful of dried wakame, bloomed in water (center)
  • 1 jar cabbage tsukemono, shredded (underneath it all, not visible)
  • 3 dried shiso leaves, optional (not pictured)
Many pickled ingredients for a mixed ochazuke tsukemono.

Many ingredients for an ochazuke tsukemono mix.


Mince all the picked items and mix.

Mince all the items on top except for the sardines. Leave the cabbage in shreds. Crumble the dried shiso leaves between your hands and sprinkle into the bowl. Mix it all together. Put it in a jar. Refrigerate until you’ve eaten it all up, which won’t be long. My share is already all gone.