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)