Tsukemono

Tsukemono uga diarani konomono (香の物, konomono^?) , oshinko (御新香, oshinko^?) utawa okōkō (御香々, okōkō^?) , kabeh mawa teges "sajian wangi" ing basa Jepang. ^[1] Bagean ko utawa kō (香, kō^?) ing jeneng kasebut secara harfiah tegese "wangi", lan tembung kasebut digunakake minangka nyōbō kotoba utawa "tembung wanita" kanggo miso kanggo referensi bau.^{[butuh sitiran]} Suwe-suwe, istilah iki uga ditrapake kanggo acar, maneh kanggo mambu. Oshinko (secara harfiah "wangi anyar" ing babagan kesegaran relatif) luwih khusus nyebutake sayuran sing mung ora akeh pickled lan sing durung ngowahi warna.^{[butuh sitiran]} Tembung iki saiki uga digunakake luwih wiyar kanggo nyebut acar umume.

Takuan ( daikon ), umeboshi ( ume plum), turnip, timun, lan kubis Tionghoa kalebu favorit sing bakal dipangan karo nasi minangka iringan kanggo panganan

Rujukan

↑ Hisamatsu, Ikuko (2013). Tsukemono Japanese Pickling Recipes. Japan: Japan Publications Trading Co., LTD. and Boutique-sha, Inc. kc. 6. ISBN 978-4-88996-181-2.

[Hisamatsu-1] Hisamatsu, Ikuko (2013). Tsukemono Japanese Pickling Recipes. Japan: Japan Publications Trading Co., LTD. and Boutique-sha, Inc. kc. 6. ISBN 978-4-88996-181-2.

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