Oshinko recipes?

[timm]

Has anyone tried to make oshinko at home? We grow most of the correct vegetables in our garden, but not sure how to transform them into the wonderful pickles that Japanese restaurants serve.

[msutera]

vinegared ones? What type of vegetables are you interested in using? Whenever I hear oshinko, it`s mostly napa cabbage with extra thrown in - is this what you are looking for?
Nona (another foodie and hapa)

[timm]

West LA) seems to be yellow pickled daikon, a purple perfumey pepper slice or something like it, little slices of cucumber, small chunks of cabbage like tiny mild kim chee, baby eggplants the size of a baby`s thumb, etc. As for salted or vinegared, guessing vinegared but really not sure. More perfumed and tart/vinegary than salty.... HTH /HB

[gist901]

yellow pickled daikon) is usually bought at the store. In fact honestly, most young people in Japan especially metroopolitan areas just but their oshinko/tsukemo ready made. Of course out in the country, the old ladies still make their own.

[ardu]

Takuan is one thing (made from the large pickled daikon slices). What are the small pickled ones (look a bit like a regular red radish except yellowish in color, wrinkled up, very crunchy and none of the normal radish taste)? Prefer these for what the local itamae calls "oshinko-maki".

[gist901]

Oshinko-maki along with takuan. It is made actually from cucumbers, are a bit crunchy, and use salt and dashi in the pickling. Usually you can find it in the plain greenish color or the purple one. The purple one is colored using aka-jiso (red shiso leaves). You can buy these in any Japanese food store, next to the takuan.

[msutera]

pickled daikon sounds like takuan. Is it very yellow-colored with a distinct smell? If it is takuan, most likely better to purchase store-bought unless you are really interested in make one yourself. It`s a process just like many long curing pickles and does take some time. If serious about making one, I can post. However, here is one simple amazuke recipe that you can certainly use other vegetables to suit the season and your taste:
1/2 lb daikon, peeled and cut into paper-thin slices 1/4 lb carrots, scraped and cut into paper thin slices 1/4 cucumber, seeded and julienned
1/4 C rice vinegar % T sugar 1/2 tsp salt 1/4 C water 1/2 tsp minced ginger (optiona)
Here is another version that needs to be pickled for at least 2-3 days.
Vegetables of your choice - cut into bite size pieces pickling medium: 4 T soy sauce 2 T sake 2 T mirin 2 T rice vinegar
Mix pickling medium and place vegetables and let it sit for 2-3 days in refrigerator. Can use zip-lock bag for the purpose. If you prefer less soy taste, reduce to 2 T. 1/2 tsp minced garlic (optional)
Mix solution in a bowl and add vegetables and let stand at least 3 hours. Remove daikon, carrot, garlic, ginger and drain well. Add julienned cucumber, mix and serve.
Nona (another foodie and hapa)