Glossary T
Tsarska Turshiya refers to Bulgarian pickled vegetables composed of cauliflower with carrots, celery and red peppers.
Tsarska Turshiya is also known as Selska Turshiya
Tsarska Turshiya is also known as Selska Turshiya
Tshwala refers to a South African thick home-brewed beer
Tsubaki or camellia is a specialty of Oshima Island in Japan and good quality oil is produced from its fruits. Among other vegetable oils, the camellia oil has the highest content of oleic acid, which is believed to help reduce bad cholesterol in blood. It is known as the best oil for Tempura since it makes especially light and crisp coating.
Tsubaki is one of the local specialties of Tokyo, Japan
Tsubugai is a Japanese shellfish, a whelk, a kind of small conch-like shellfish. A toothpick or small implement is used to twist the meat out from its shell. It is not fishy, it is meaty and is extremely tasty and it also has a terrific consistency said to be somewhere between clams and poultry.
Tsubugai is also a Japanese term for dishes prepared from shell fish. Tsubugai in Japanese means "shellfish".Tsubugai is a kind of small conch-like shellfish.
Tsukemono is the Japanese for "Pickles" or "Pickled vegetables". Tsukemono is an ever changing Japanese food in color and taste. Various kinds of radish, cucumber, eggplant, and turnip, to name a few vegetables, can be made into Tsukemono. Different taste and varieties of vegetables, like the radish which many people though of as typically round, small, and red, those used in Japanese cooking range in color from red or pink to green or white and in shapes from round to oblong to tapered. They also vary in heat from mild to spicy hot, therefore many varieties of Tsukemono can be made just out of one kind of vegetable. Likewise, changing seasons, like cold, strong, dry winds during the winter months and sunny summer and spring produce a climate favourable to growing vegetables has brought about many different types of vegetables which are then pickled and "Tsukemono" are made. Tsukemono exist in the market around the world not only in Japan.
Traditional Japanese restaurants are mostly offering tea and some variety of Tsukemono (pickles) as a way to greet the customer. The number and variety of Tsukemono show their importance in Japanese and Asian Cuisine. There are countless regional variations of Tsukemono and variations are endless, and every small town, prefecture, and village in Japan has its own specialties, which are often packaged as souvenirs. Riding the trains through Japan, travelers can always find a huge choice of Tsukemono at the station kiosks for sale.
In some countries, most Tsukemono can be brought in the supermarkets, althought some Japanese immigrants continue to make their own home-style Tsukemono for New Year’s celebrations or family gatherings. In some Japanese markets one can find different kinds of Tsukemono and sampling as many different kinds is allowed.