Glossary T
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.
Tsukiji Fish Market as the name implies, it is a huge fish market located in Tokyo, Japan where large amount of fish dishes cooked in Tokyo originated from. Life in the market starts at 5 in the morning which the tourist or travellers from around the world can enjoy. They are allowed to take a good look of giants tunas and varieties of fishes, trays upon trays of fresh sea urchins, and other seafoods/seashells, such as scallops and octopus.
In 1993, the market handled a total of 787,782 tons (2,888 tons a day) of marine products, 748 billion yen (2.8 billion yen a day). Some 450 kinds of fish are received; this figure is unparalleled in the world. Marine products sections are set up in three markets: Tsukiji, Ohta and Adachi. Above all Tsukiji Market, handling 87% of the total amount, is one of the biggest markets in the world.
Visit the markest website for more information : www.tsukiji-market.or.jp/tukiji_e.htm
Tsukudani is seafood (small fish, shelled clams and lavers), meat or seaweed that has been cooked and candied with soy sauce (Shoyu ) and mirin (sweet rice wine ) and sugar. Soy sauce preserves the ingredients naturally. Its name originates from Tsukujima island in Japan where it was first made in the Edo era. Many kinds of Tsukudani are sold.
Because of its saltiness and sweetness, Tsukudani is highly preservable and has been favored as a storable side dish in Japanese kitchen since the Edo period. Tsukudani is usually used for o
Onigiri (rice ball) and Ochazuke ( a bowl of rice served in green tea or dashi soup). Tsukudani came from the area of its origin called Tsukudajima, current Tsukuda area of Chuo City, which was the center of fishery in the city of Edo.
Tsukudani is one of Tokyo's local specialties.
Tsyplionok Tabaka refers to Georgia's dish made of whole chicken, flattened and brushed with different spices if desired, such as garlic and dill, then fried until the chicken turns into golden brown. It is served with spicy tomato sauce, fresh vegetable salad and other traditional garnishing
Tsyplionok Tabaka also a famous Russian dish made of chicken. Other cooks brushed the chicken with spices before cooking, but some just brush the chicken with salt and pepper. Tsyplionok Tabaka is often served with fried potatoes, tomatoes and garlic sauce.
To make Tsyplionok Tabaka:
Prepare and clean and whole chicken, cut the stomach lenthgwise, unfold it and beat it until it is flat. Tuck in legs and press wings to the back. Season to taste from both sides, salt and pepper or other desired spices..
Heat the pan with melted butter, put the chicken on, cover and put the weight on. Cook on average heat for 15 minutes on both sides until the chicken is golden brown
Tteok -Kkochi Gui refers to Korean food of grilled skewered rice cake stick with assorted vegetables. Rice cake sticks and vegetables like green bell peppers and mushrooms which are seasoned with red pepper soybean paste or ketchup, sugar, diced green onions, and garlic are skewered together and grilled.
Tteok-Kkochi Gui is one of the popular foods fron Seoul, Korea.
Tteokbokki is Korean for "Stir Fried Rice Cake" . Tteokbokki is one of Korea's popular street foods made of long Tteok (rice cakes) stir-fried with assorted vegetables, like carrots, bamboo shoots, mushrooms, and cucumbers and stewed in a Gochujang-based sauce.
Moreover, Tteokbokki is a popular Korean snack food and one of Korea's rice dishes which is commonly purchased from street vendors. Originally it was called Tteok Jjim, and was a broiled dish of sliced rice cake, meat, eggs, and seasoning. Tteok Jjim an early variant of modern Tteobokki, was once a part of Korean royal court cuisine. This type of Tteokbokki was made by broiling Tteok, meat, vegetables, eggs, and sesasonings in water, and then serving it topped with gingko nuts and walnuts. In its orginal form, Tteokbokki, which was then known as Gungjung Tteokbokki, was a dish served in the royal court and regarded as a representative example of haute cuisine. The original Tteokbokki was a stir-fry dish consisting of Huintteok combined with a variety of ingredients, such as beef, bagogari, mung-bean sprouts, parsley, Shiitake mushrooms, carrots, and onions, and seasoned with soy sauce.