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Pickling the Japanese way
When you’re served a traditional meal in Japan, you’ll nearly always be given a small bowl of pickled vegetables alongside as a garnish or condiment. These pickles add a healthy crunch and balancing acidity or saltiness to whatever else is on the table. Pickling pro Kenji Morimoto shows how simple it is to make them at home and shares three recipes to get any budding picklers off to a flying start
WORDS AND PHOTOGRAPHS TOM SHINGLER RECIPES KENJI MORIMOTO
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