@@NoRecipes Hi Chef Marc, i love cucumber and also wasabi! This is a great idea, I'm going to plead someone to make for me! I would like to invite you to my channel too if you have some time ...😁 th-cam.com/users/shorts4nDR5U8R92o?feature=share
Thanks for dropping by each week to check out my videos Kerry! If you can't find fresh wasabi, using the stuff in the tube is totally fine. I hope you enjoy these!
I will definitely try this Cucumber Tsukemono recipe! Thank you for sharing this delicious recipe! It looks is so amazing! The result is exellent! Stay connected!
thank you so much for preserving (hehe pun) your ojiisan's recipe + sharing his wisdom with us!! the historical context + food science additions are AWESOME as well- so glad I found your channel!
This is such a unique tsukemono. It's my first time hearing a pickled cucumber with beer. I'd love to try this too. So this is wasabe. I've never seen one before. I've only seen grind wasabe that are available in-store. Amazing recipe as always.
Thank you! A lot of the pre-grated wasabi sold in stores is either a combination of horseradish, mustard and coloring, or if it says it's real wasabi it's usually made with the leaves and stems of wasabi rather than the rhizome. But for these pickles either one will work fine.
@@NoRecipes I did a Popcorn Video yesterday & A Ribeye Steak video Today. 😊✅. Please check them out MickCotton BBQ. Cheers 🍻 My Brother 🙏🍿🐕Thank You So Much
Beer and home made pickles? Absolutely, Marc! This turned out amazing! I love the background of this simple, excellent side dish. I don't often see fresh wasabi here, but I'd love to grind some up if I do! Thanks so much for this excellent video!
Hi, Susan! Yeeeeeah, fresh wasabi in Canadian supermarkets ain't really a thang. haha I think the last time I had it, was in Kobe, when I still lived in the area. The flavour is considerably different from the tube stuff.
@@Maplecook Right?? And yet we're notoriously good at growing a lot of common East Asian produce here in Ontario... I'm a little surprised it's never come up here, but I guess we just don't have the right conditions. It's too bad, because this is something I'm obsessed with.
@@RhubarbAndCod I would guess (and that's merely a guess) that the market is too small in our country. Not many, "normal," Canadians are clamouring for this product, after all. I like fresh wasabi, but what I REALLY miss is fresh-off-the-tree, Japanese citrus fruits; yuzu in particular.
Wasabi (the rhizome) is notoriously difficult to grow. It requires very clean running water and is pretty picky about it's surroundings which doesn't make it well suited for cultivating in bulk. This is why it tends to be super expensive. If you don't care about the rhizome and just want the leaves and stems it's easier to grow, which is why a lot of the packaged wasabi is made with these parts.
Tsukemono pickles looks really interesting! I love pickles, so I would love to try this Japanese version! Your favorite beer sounds good! Thumbs up sixty-six 👍
This recipe really good amazing recipe looks absolutely yummy Wow 😳 this amazing recipe is wonderful I loved this recipe Great job 👍 and this video is fully watched
I'd thought that I'd had every Japanese pickle under the sun, but beer pickling was new to me. Every time you release a new video, I take a step back and go, "Whoa, this is so extra!" You even had a wasabi shaped hashi oki! The bowl choice: superb. The touch of red from the tougarashi to set the pickles off, along with the brown of the bowl? A feast for the eyes. Thanks for a nother great episode, Marc! =)
Thanks my friend! I think I learned how to make this from my grandpa about 20 years ago and always thought it was something he came up with, but as I was researching this, it turns out beer and wasabi pickles are a thing (きゅうりのビール漬け).
@@NoRecipes This brought back a memory that was buried waaaaay deep in my subconscious, man. It was October 1997 -- when I was still living in Himeji -- and it was my day off. Tired from a week of working at the school, I only had energy to cook some rice, and open some 漬物。That simple, simple meal though, brought me such joy...I don't think that people who haven't experienced it, will understand. haha
Thanks Ron! This cut is called "Rangiri" in Japanese and it's a pretty common way to cut cylindrical veggies, like cucumbers, carrots, potatoes, etc. For cooked foods it lets you cut things to roughly the same size and thickness (even if the cylinder is shaped more like a cone like in the case of carrots), and for pickles it creates more surface area. I hope your week is off to a good start!
Sorry I missed your little life this looks like a fun dish and thanks for teaching us about slicing those cucumbers and also I don't think I had ever seen fresh wasabi or rhizomes on a store shelf where I shop or whatever. That was an interesting little tutorial about about it and how to prepare it thank you for sharing
No worries Diana! Wasabi is pretty difficult to grow so even here in Japan it can be pretty expensive. This recipe will work just fine with the wasabi from a tube.
@@NoRecipes I figured the recipe would look good work good with the wasabi paste out of the tube like you said but it was still fun just knowing what it looked like.
You posted this video at the perfect time. I am currently growing a few different types of pickle cucumbers and peppers in my garden and they are just about ready to harvest. I will use them in this recipe. Now, to find real wasabi, instead of the green colored horseradish normally sold.
I'm happy to hear my timing was good 😄 Due to the short pickling time, this works best with high-moisture cucumbers with thin skin (vs thick skinned varieties like Kirby, which are the traditional ones used in Western pickles). As for the wasabi, check online for wasabi sold in tubes. If it says it's made with real wasabi it's likely made with the stems of leaves of wasabi which will give it the right flavor but won't cost as much as buying the fresh rhizome. I hope you enjoy them!
You're welcome! The pickling brine can be reused once, but you'll need to add more salt and sugar. Also I don't recommend reusing it if it starts to lacto-ferment (turns sour).
Wow! This cucumber pickle looks absolutely amazing , extremely delicious and so appetizing😊you made this with great perfection👍🏻 Your presentation is so elegant and pretty 😍
Hi Marc I just got done pickling some English cucumbers I wish I would have known about this recipe cuz I would have made your pickle cucumbers I really love Japanese pickle cucumbers but I'll be making these in the near future and I'm pretty sure they're going to be fantastic anyways I'll catch you on the next one brother your friend and Southern Nevada Nicholas
I wanna have you try that IPA out when you're here (along with that bottle of Estrella Damm Inedit... a.k.a. Ferran Adria beer) in the background of the finished pickles shots. Currently two of my favorite beers.
@@NoRecipes I find that as I get older, my mouth is coming to ONLY prefer beer and sake, whereas when I was younger, I used to enjoy wine, and even whiskey. But these days, yeah, my wife is the one who drinks all the wine in the house. I love beer more than ever though, so trying that IPA with you will be AWESOME!! Can't wait to trade stories, too. haha
Love the clunky sounds! Am I able to use the parisian cucumber? I never think about add some sugars. I can have some rice and any otsukemono!!! お漬物！I don’t need anything else. Thank you so much for the recipe💕😋😋
You're welcome Ritsuko! I'm not familiar with Parisian cucumbers, but you could try it. This works best with cucumbers with thin skin and immature seeds like Lebanese, Persian, or English cucumbers. As for the sugar, it's there to balance out the salt (kind of like how sugar is added to teriyaki sauce to balance out the saltiness of the soy sauce).
I want to try these. Do you think I could make these with regular cucumbers and pickling cucumbers. Maybe peeled? I have an excess of cucumbers from my garden.
Hi Leah, I don't think they would be terrible with pickling cucumbers (like Kirby), but you might notice the skin is a bit tough because it hasn't had a chance to lacto-ferment. Peeling them would get rid of the tough skin problem, but then the pickles won't be quite as crunchy. I often make pickles with peeled water melon rind (the dark green peel removed), so it would probably be a bit like that in texture.
I was lucky enough to spend a ton of time with my Grandfather. But I wish I spent even more ;) Legends !! I've heard most Wasabi here, is colored horseradish???? Home grown Chillis, LET'S GO!! Great tips and looks delicious brother !! Cheers J&C 🌱😁🌱 Btw Colleen said thanks for showing us how to reduce the Alcohol content:)
I feel you man, with most of my family in Japan I didn't really grow up around them so it was always a big deal when I got to spend time with aunts, uncles, and cousins. Yea, most wasabi even here in japan is not made from wasabi root. most of the expensive stuff in tubes is wasabi stems, and the cheap stuff is a mixture of horseradish and Chinese mustard.
Thanks Jay! There are a few growers of Wasabi in the US, so it's possible, but I think it might be cost prohibitive. Honestly the stuff that comes in a tube will work fine for this as there are a lot of other things going on.
Thank you Emiel! These will be fine for at least a week, but you can probably store it a little longer. This style of pickle is not intended for long-term preservation.
Chemistry/biology lesson in the middle of a pickling video! Seems appropriate! Apparently I liked pickles a lot as a toddler but not so much now as an adult. I resisted Asian pickles because I thought it would taste the same as the pickles I don't like, but I really like the different taste! I imagined them being complicated to make, but this seems extremely accessible! I'll have to try it and tell you how they turned out!
I hope you enjoy it! There are probably thousands of different types of pickles in Japan. It's not just that they're made with different ingredients, but they also use different processes which result in vastly different tastes and textures. For example, cucumbers can be dried one before being pickled which gives them an extremely crunchy texture. They can also be lacto-fermented, which gives them a sour taste. In this case it's more like eating a fresh cucumber except it it well seasoned all the way through (not just on the surface like it would be in a salad).
@@NoRecipes Mark, I must thank you for not keeping Grandpa’s recipe to yourself because this is DELICIOUS! So refreshing on these hot days! By accident I grabbed Suntory All Free beer which has no alcohol (I was wondering why I didn’t get asked for my ID when I bought it). I decided to use it, since I was already home and didn’t want to make an exchange and I was worried it would affect the taste. It didn’t affect it at all! I’m excited to try the other pickle recipes, especially since I like sour things, so lacto-fermentation sounds right up my alley!
@@DarksideBallerina I'm so happy to hear that it worked out. As long as the beer was brewed, it should still contain all the amino acids that give the pickles umami, so being non-alcoholic shouldn't be a problem. Buying good pickles here is so easy I've never really looked into making them myself, but I'll do some more research and see if there are other ones that can be easily made at home.
@@NoRecipes I’m definitely trying the tsukemono recipe next. But since I shared the pickles I had with my Dad, he’s already asked if I could make him a batch! He is notoriously hard to impress, since he cooks a lot himself, so I’d say this is a winning recipe! Really anything I have made from your channel gets his approval, I t’s one of the many reasons I keep coming back! Next paycheck I’m going to join your Patreon. I have had so much consistent success, with your videos it only makes sense at this point!
@@DarksideBallerina I'm happy to hear your dad enjoyed these too! Thank you as always for your kind words, and I'm looking forward to welcoming you to the community on Patreon😀
You are looking so nice so beautiful great fantastic i love Pickels and Ocumber video keep up good work thanks for shared stay always connected dear friend. God bless you 🎁🎁🎁♥️♣♥ 🙏🙏
My mother used to make something similar. She would put salt bread beer in a container, along with kombu, peppers, other flavor enhancing items. It was similar to nukazuke. I like the flavor better.
Wow that's so cool. I don't think I've ever seen bread used to make tsukemono, but it makes perfect sense between the yeast and the carbs. Now I'm curious!
@NoRecipes not sure how she learned it. She is from Fukuoka, but moved to the US in 1978. Japanese food was scarce. We were lucky to live near a city who had a Japanese grocery store. She had a small group of Japanese friends. Maybe somebody adapted it or it was a childhood recipe. Not sure.
@@chuckheinch Sounds similar to my moms story who also moved to the US from Kyushu in the early 70's. She also made changes to the things she cooked to make due with what we had available at the time.
First, Sweet, Salty, and Spicey, right up my alley. My question, would you serve this with anything else besides rice or is it meant as just a snack type dish? Thanks so much for sharing, Cheers!
I once put an entire takuan (pickled yellow radish) into bread and ate it like a hot dog. This is strange behaviour in any country. First bite tasted okay, but not after that. haha
@@LarrysFishing That's my personality. Marc is kinda the same way; I was the kid who wrecked all his toys, trying to find out how they functioned. My entire life has been endless cycles of (Fearless?) trial and error. T/he takuan sammich was an experiment. haha
Hi Larry, pickles in Japan are usually eaten with rice, but these ones aren't so salty that they can't be eaten alone as a side dish. They also go really well with beer🍻
Hey Marc😃I have never had "fresh" wasabi before🙁I like how you cut the cucumber😁Those Japanese Pickles look really delicious😋A "BIG"👍🏻Cheers from Northern California🍻🍺ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Thanks Fred! Where in Northern California? I grew up in Napa. Fresh wasabi is apparently very difficult to grow so I think there are only a few places in the US that cultivate it. The stuff in the tube will work fine for these pickles though.
I love almost every vegetable in pickle form, and I think Japanese pickles are some of the best available. But, I just don’t like wasabi. I guess I never developed an appreciation for its qualities, and feel the same about horseradish. I’ll keep trying, though.
Everyone has preferences, and there's no shame in disliking something, but I think it's admirable that you keep trying! One thing to keep in mind is that most wasabi sold in the US is not actually wasabi (it's horseradish and mustard with food coloring). Even the ones that say "real wasabi" are made with the stems of leaves of wasabi rather than the rhizome. If if the burning sensation in your sinuses you don't like, you can try and leave spread the wasabi out on a flat surface and leave it uncovered in the fridge overnight. The compound that makes wasabi spicy will evaporate eventually leaving you with just the flavor of the wasabi.
Mashallah!!! Perfectly done!! Love your hard work dear 🙂🙂enjoying watching your posts!👌🏻👌🏻👌🏻👌🏻👌🏻
Thank you! 😀
I love the quick history lesson, really adds context to the food! Food is culture after all 😊 thanks for sharing, much love from Singapore ❤️
You're welcome Jemma, and you're right, food is culture!
@@NoRecipes Hi Chef Marc, i love cucumber and also wasabi! This is a great idea, I'm going to plead someone to make for me! I would like to invite you to my channel too if you have some time ...😁
th-cam.com/users/shorts4nDR5U8R92o?feature=share
Thank you my lovely friend for inviting me to this precious time
You're welcome!
Waw amazing.... Thank for recipe
You're welcome!
Hi, chef we love all your recipe it's all amazing flavor.
Thank you for the kind words!
wow looks good
Thanks!
I'll definitely be making these this week! I'm so excited to pulverize my own Wasabi!
Thank you for your recipes! I look forward to them each week!!
Thanks for dropping by each week to check out my videos Kerry! If you can't find fresh wasabi, using the stuff in the tube is totally fine. I hope you enjoy these!
I will definitely try this Cucumber Tsukemono recipe! Thank you for sharing this delicious recipe! It looks is so amazing! The result is exellent! Stay connected!
Thank you! I hope you enjoy it😄
thank you so much for preserving (hehe pun) your ojiisan's recipe + sharing his wisdom with us!! the historical context + food science additions are AWESOME as well- so glad I found your channel!
😆 Very punny! Glad to hear the context was helpful, I try and make videos that I'd want to watch.
This looks absolutely delicious.... I likes your way of preparation..... Really awesome....
Thank you! 😄
These pickles look so good! I can't wait to try making my own.
Thank you Susan, I hope you enjoy these!
Looks wonderful.... Will definately be giving this a try. Thanks for your video. 👍
Thanks! I hope you enjoy it!
This is such a unique tsukemono. It's my first time hearing a pickled cucumber with beer. I'd love to try this too. So this is wasabe. I've never seen one before. I've only seen grind wasabe that are available in-store. Amazing recipe as always.
Thank you! A lot of the pre-grated wasabi sold in stores is either a combination of horseradish, mustard and coloring, or if it says it's real wasabi it's usually made with the leaves and stems of wasabi rather than the rhizome. But for these pickles either one will work fine.
Nice sharing 👍❤️❤️
Thanks!
Love your simple instruction :D
Looks refreshing and easy to make
Thank you! I'm happy to hear it was helpful!
Looks so good 😊. Thank You So Much for this awesome Recipe. Wasabi ❤️❤️ Cheers 🍻
Hahhaha yea sounds like an unlikely combo, but it works. I like sprinkling cheese and wasabi powder on my popcorn and having it with beer.
@@NoRecipes I did a Popcorn Video yesterday & A Ribeye Steak video Today. 😊✅. Please check them out MickCotton BBQ. Cheers 🍻 My Brother 🙏🍿🐕Thank You So Much
Beer and home made pickles? Absolutely, Marc! This turned out amazing! I love the background of this simple, excellent side dish. I don't often see fresh wasabi here, but I'd love to grind some up if I do! Thanks so much for this excellent video!
Hi, Susan! Yeeeeeah, fresh wasabi in Canadian supermarkets ain't really a thang. haha
I think the last time I had it, was in Kobe, when I still lived in the area. The flavour is considerably different from the tube stuff.
@@Maplecook Right?? And yet we're notoriously good at growing a lot of common East Asian produce here in Ontario... I'm a little surprised it's never come up here, but I guess we just don't have the right conditions. It's too bad, because this is something I'm obsessed with.
@@RhubarbAndCod I would guess (and that's merely a guess) that the market is too small in our country. Not many, "normal," Canadians are clamouring for this product, after all.
I like fresh wasabi, but what I REALLY miss is fresh-off-the-tree, Japanese citrus fruits; yuzu in particular.
Thank you! Yes they're match made in heaven😆
Wasabi (the rhizome) is notoriously difficult to grow. It requires very clean running water and is pretty picky about it's surroundings which doesn't make it well suited for cultivating in bulk. This is why it tends to be super expensive. If you don't care about the rhizome and just want the leaves and stems it's easier to grow, which is why a lot of the packaged wasabi is made with these parts.
Tsukemono pickles looks really interesting! I love pickles, so I would love to try this Japanese version!
Your favorite beer sounds good!
Thumbs up sixty-six 👍
Thank you for showing love to Marc's channel again!
Thanks for dropping by! I don't put a ton of effort into capturing sound, but these would make a fun ASMR video 😄
This recipe really good amazing recipe looks absolutely yummy Wow 😳 this amazing recipe is wonderful I loved this recipe Great job 👍
and this video is fully watched
Thank you!
I'd thought that I'd had every Japanese pickle under the sun, but beer pickling was new to me. Every time you release a new video, I take a step back and go, "Whoa, this is so extra!" You even had a wasabi shaped hashi oki! The bowl choice: superb. The touch of red from the tougarashi to set the pickles off, along with the brown of the bowl? A feast for the eyes.
Thanks for a nother great episode, Marc! =)
Thanks my friend! I think I learned how to make this from my grandpa about 20 years ago and always thought it was something he came up with, but as I was researching this, it turns out beer and wasabi pickles are a thing (きゅうりのビール漬け).
@@NoRecipes This brought back a memory that was buried waaaaay deep in my subconscious, man. It was October 1997 -- when I was still living in Himeji -- and it was my day off. Tired from a week of working at the school, I only had energy to cook some rice, and open some 漬物。That simple, simple meal though, brought me such joy...I don't think that people who haven't experienced it, will understand. haha
@@Maplecook Thanks for sharing. I can totally relate!
This is looking good pickled cucumber. Using beer and wasabi is something different. Worth a try, looks really pickley delicious. Thumbs up! 234
Thank you! I hope you enjoy it 😄
Yummy and healthy 😋👌
Thanks!
Delicious Marc! I like the way you cut them. I bet they are nice and refreshing. Have a great day brother.
Brother Ron!! Great to see you here again!
@@Maplecook as always brother MC👍
Thanks Ron! This cut is called "Rangiri" in Japanese and it's a pretty common way to cut cylindrical veggies, like cucumbers, carrots, potatoes, etc. For cooked foods it lets you cut things to roughly the same size and thickness (even if the cylinder is shaped more like a cone like in the case of carrots), and for pickles it creates more surface area. I hope your week is off to a good start!
@@NoRecipes I'm happy to know a guy like you.
@@4seasonsbbq Thanks Ron, the feeling is mutual.
Gonna definitely try this recipe! It'd make a great sidedish in this hot summer 😌
Thanks Jisoo! These are so refreshing, I hope you enjoy them!
Sorry I missed your little life this looks like a fun dish and thanks for teaching us about slicing those cucumbers and also I don't think I had ever seen fresh wasabi or rhizomes on a store shelf where I shop or whatever. That was an interesting little tutorial about about it and how to prepare it thank you for sharing
No worries Diana! Wasabi is pretty difficult to grow so even here in Japan it can be pretty expensive. This recipe will work just fine with the wasabi from a tube.
@@NoRecipes I figured the recipe would look good work good with the wasabi paste out of the tube like you said but it was still fun just knowing what it looked like.
Sounds so good !
My sister, Carla! Thank you for showing Marc that love! =)
Thank you, hope you have a chance to try it 😀
@@NoRecipes Me too 😄
You posted this video at the perfect time. I am currently growing a few different types of pickle cucumbers and peppers in my garden and they are just about ready to harvest. I will use them in this recipe. Now, to find real wasabi, instead of the green colored horseradish normally sold.
I'm happy to hear my timing was good 😄 Due to the short pickling time, this works best with high-moisture cucumbers with thin skin (vs thick skinned varieties like Kirby, which are the traditional ones used in Western pickles). As for the wasabi, check online for wasabi sold in tubes. If it says it's made with real wasabi it's likely made with the stems of leaves of wasabi which will give it the right flavor but won't cost as much as buying the fresh rhizome. I hope you enjoy them!
@@NoRecipes Thank you for the tips on the cucumber type and how to find wasabi! I'll give it a try. 👍
This is interesting! Thank you for the recipe! 😄 keep up the good work. Can you reuse the pickling juice or discard it every use?
You're welcome! The pickling brine can be reused once, but you'll need to add more salt and sugar. Also I don't recommend reusing it if it starts to lacto-ferment (turns sour).
Thank You , I’ve been wanting to make this ; -)
You're welcome! I hope you enjoy them!
Wow! This cucumber pickle looks absolutely amazing , extremely delicious and so appetizing😊you made this with great perfection👍🏻 Your presentation is so elegant and pretty 😍
Thank you Nida! I hope you're having a wonderful week!
otima receita,tanks
obrigado!
Hi Marc I just got done pickling some English cucumbers I wish I would have known about this recipe cuz I would have made your pickle cucumbers I really love Japanese pickle cucumbers but I'll be making these in the near future and I'm pretty sure they're going to be fantastic anyways I'll catch you on the next one brother your friend and Southern Nevada Nicholas
Next time! Thanks as always for dropping by to check this out Nicholas!
Great my friend! Stay in touch! Love your video❤️🔥
Thank you!
Looks delicious. Just subscribed 👍😋🔔
Thank you, and welcome to the channel!
History lesson? Chemistry lesson too? You have it all, Marc!
Thank you! Personally, I always find a little context helps, so I try and add context to my videos😀
Oh, and nice touch with the IPA!
I wanna have you try that IPA out when you're here (along with that bottle of Estrella Damm Inedit... a.k.a. Ferran Adria beer) in the background of the finished pickles shots. Currently two of my favorite beers.
@@NoRecipes I find that as I get older, my mouth is coming to ONLY prefer beer and sake, whereas when I was younger, I used to enjoy wine, and even whiskey.
But these days, yeah, my wife is the one who drinks all the wine in the house. I love beer more than ever though, so trying that IPA with you will be AWESOME!! Can't wait to trade stories, too. haha
Love the clunky sounds! Am I able to use the parisian cucumber? I never think about add some sugars. I can have some rice and any otsukemono!!! お漬物！I don’t need anything else. Thank you so much for the recipe💕😋😋
You're welcome Ritsuko! I'm not familiar with Parisian cucumbers, but you could try it. This works best with cucumbers with thin skin and immature seeds like Lebanese, Persian, or English cucumbers. As for the sugar, it's there to balance out the salt (kind of like how sugar is added to teriyaki sauce to balance out the saltiness of the soy sauce).
@@NoRecipes Thank you for the great advice😋
This is like a refreshing salad with a kick. But it does look nice for the hot summer.
It's a little more well seasoned than a salad, but because they haven't been fermented, it's pretty refreshing!
heyyyy this is interesting, I love pickled cucumber and I have unused wasabi 😊 cheers chef!
Thanks! Sounds like you have some tsukemono to do 😆 I hope you enjoy it!
@@NoRecipes yes sir! 😁
but today: indian food. Also not easy. But fun!
@@joyfullness1895 Good luck!
I want to try these. Do you think I could make these with regular cucumbers and pickling cucumbers. Maybe peeled? I have an excess of cucumbers from my garden.
Hi Leah, I don't think they would be terrible with pickling cucumbers (like Kirby), but you might notice the skin is a bit tough because it hasn't had a chance to lacto-ferment. Peeling them would get rid of the tough skin problem, but then the pickles won't be quite as crunchy. I often make pickles with peeled water melon rind (the dark green peel removed), so it would probably be a bit like that in texture.
@@NoRecipes Thank you! The watermelon rind is a good idea for this time of year. 👍
I was lucky enough to spend a ton of time with my Grandfather. But I wish I spent even more ;) Legends !!
I've heard most Wasabi here, is colored horseradish???? Home grown Chillis, LET'S GO!!
Great tips and looks delicious brother !!
Cheers J&C 🌱😁🌱
Btw Colleen said thanks for showing us how to reduce the Alcohol content:)
I feel you man, with most of my family in Japan I didn't really grow up around them so it was always a big deal when I got to spend time with aunts, uncles, and cousins. Yea, most wasabi even here in japan is not made from wasabi root. most of the expensive stuff in tubes is wasabi stems, and the cheap stuff is a mixture of horseradish and Chinese mustard.
Looks great! I'll definitely give this a shot. Sadly, without fresh wasabi. I'm not sure it's possible to get it in America.
Thanks Jay! There are a few growers of Wasabi in the US, so it's possible, but I think it might be cost prohibitive. Honestly the stuff that comes in a tube will work fine for this as there are a lot of other things going on.
Wonderful recipe! How long will it keep in the fridge?
Thank you Emiel! These will be fine for at least a week, but you can probably store it a little longer. This style of pickle is not intended for long-term preservation.
Chemistry/biology lesson in the middle of a pickling video! Seems appropriate! Apparently I liked pickles a lot as a toddler but not so much now as an adult. I resisted Asian pickles because I thought it would taste the same as the pickles I don't like, but I really like the different taste! I imagined them being complicated to make, but this seems extremely accessible! I'll have to try it and tell you how they turned out!
I hope you enjoy it! There are probably thousands of different types of pickles in Japan. It's not just that they're made with different ingredients, but they also use different processes which result in vastly different tastes and textures. For example, cucumbers can be dried one before being pickled which gives them an extremely crunchy texture. They can also be lacto-fermented, which gives them a sour taste. In this case it's more like eating a fresh cucumber except it it well seasoned all the way through (not just on the surface like it would be in a salad).
@@NoRecipes Mark, I must thank you for not keeping Grandpa’s recipe to yourself because this is DELICIOUS! So refreshing on these hot days! By accident I grabbed Suntory All Free beer which has no alcohol (I was wondering why I didn’t get asked for my ID when I bought it). I decided to use it, since I was already home and didn’t want to make an exchange and I was worried it would affect the taste. It didn’t affect it at all! I’m excited to try the other pickle recipes, especially since I like sour things, so lacto-fermentation sounds right up my alley!
@@DarksideBallerina I'm so happy to hear that it worked out. As long as the beer was brewed, it should still contain all the amino acids that give the pickles umami, so being non-alcoholic shouldn't be a problem. Buying good pickles here is so easy I've never really looked into making them myself, but I'll do some more research and see if there are other ones that can be easily made at home.
@@NoRecipes I’m definitely trying the tsukemono recipe next. But since I shared the pickles I had with my Dad, he’s already asked if I could make him a batch! He is notoriously hard to impress, since he cooks a lot himself, so I’d say this is a winning recipe! Really anything I have made from your channel gets his approval, I t’s one of the many reasons I keep coming back! Next paycheck I’m going to join your Patreon. I have had so much consistent success, with your videos it only makes sense at this point!
@@DarksideBallerina I'm happy to hear your dad enjoyed these too! Thank you as always for your kind words, and I'm looking forward to welcoming you to the community on Patreon😀
This wonderful recipe is a keeper! 🥒+🌶+🍺=❤️
Thanks Lenore! Nice work finding the perfect emoji😆
You are looking so nice so beautiful great fantastic i love Pickels and Ocumber video keep up good work thanks for shared stay always connected dear friend. God bless you 🎁🎁🎁♥️♣♥ 🙏🙏
My mother used to make something similar. She would put salt bread beer in a container, along with kombu, peppers, other flavor enhancing items. It was similar to nukazuke. I like the flavor better.
Wow that's so cool. I don't think I've ever seen bread used to make tsukemono, but it makes perfect sense between the yeast and the carbs. Now I'm curious!
@NoRecipes not sure how she learned it. She is from Fukuoka, but moved to the US in 1978. Japanese food was scarce. We were lucky to live near a city who had a Japanese grocery store. She had a small group of Japanese friends. Maybe somebody adapted it or it was a childhood recipe. Not sure.
@@chuckheinch Sounds similar to my moms story who also moved to the US from Kyushu in the early 70's. She also made changes to the things she cooked to make due with what we had available at the time.
Hi there!! Wow, definitely spicy. I am more of a bread and butter pickle gal. BTW, Maplecook sent me 🙋🏻♀️
Welcome to the channel! Japanese pickles are usually eaten with rice, so it's kind of a different thing altogether. 😄
Hi, TEA! If you haven't had Japanese pickles, you're in for a treat!
Hey, MC, you got me to try the Yuzu Ponzu...lol, baby steps, man. 😉
First, Sweet, Salty, and Spicey, right up my alley. My question, would you serve this with anything else besides rice or is it meant as just a snack type dish? Thanks so much for sharing, Cheers!
I once put an entire takuan (pickled yellow radish) into bread and ate it like a hot dog. This is strange behaviour in any country. First bite tasted okay, but not after that. haha
@@Maplecook What made you think to do that :)
@@LarrysFishing That's my personality. Marc is kinda the same way; I was the kid who wrecked all his toys, trying to find out how they functioned. My entire life has been endless cycles of (Fearless?) trial and error. T/he takuan sammich was an experiment. haha
Hi Larry, pickles in Japan are usually eaten with rice, but these ones aren't so salty that they can't be eaten alone as a side dish. They also go really well with beer🍻
@@Maplecook That's hilarious dude! Impressed that you were able to bite all the way through it.
Waiting!
😄
Hey Marc😃I have never had "fresh" wasabi before🙁I like how you cut the cucumber😁Those Japanese Pickles look really delicious😋A "BIG"👍🏻Cheers from Northern California🍻🍺ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Thanks Fred! Where in Northern California? I grew up in Napa. Fresh wasabi is apparently very difficult to grow so I think there are only a few places in the US that cultivate it. The stuff in the tube will work fine for these pickles though.
❤️it👍😋😋🇯🇵🇵🇭🇺🇸
Nice 👌
Thanks 😊
It looks delicious and yummy💛💛 keep uploading💛💛 big hug💛💛stay blessed 💛💛please be connected💛💛
Thank you!
Can i use wasabi paste instead of fresh wasabi
Yes, absolutely!
I love almost every vegetable in pickle form, and I think Japanese pickles are some of the best available. But, I just don’t like wasabi. I guess I never developed an appreciation for its qualities, and feel the same about horseradish. I’ll keep trying, though.
Everyone has preferences, and there's no shame in disliking something, but I think it's admirable that you keep trying! One thing to keep in mind is that most wasabi sold in the US is not actually wasabi (it's horseradish and mustard with food coloring). Even the ones that say "real wasabi" are made with the stems of leaves of wasabi rather than the rhizome. If if the burning sensation in your sinuses you don't like, you can try and leave spread the wasabi out on a flat surface and leave it uncovered in the fridge overnight. The compound that makes wasabi spicy will evaporate eventually leaving you with just the flavor of the wasabi.
👏🏻👏🏻👏🏻😋😋😋