Miso cucumbers, bamboo shoots, and field mustard pickles from Nakagawaya.
Nakagawaya at Tsukiji Market, a purveyor of pickles, has a colorful array of vegetables pickled in salt, vinegar, miso, rice bran, kōji, miso, and more. The selection changes throughout the year and this time of year one of my favorites, pickled takenoko (bamboo shoots) are available. Takenoko are boiled and then pickled in a light soy sauce marinade, but there is no change in color to the tender shoot. Nanohana, field mustard, retain a bit of bitterness, a signature trait of many spring vegetables. The other pickle above, on the left, is cucumbers in a miso paste that we picked up while traveling in Niigata.
Nakagawaya has an impressive variety of pickles, many from different regions of Japan, like the smoked daikon pickle, iburigakko, from Akita prefecture or Nara-zuké, gourds pickled in saké lees for 2-3 years from Nara. These lovely pink-blushed pickles are young lotus root stalks. We love serving this with sashimi.
The staff here are friendly and knowledgeable. We love having pickles on our table, no matter the time of day. It is a great way to add a vegetable to any meal.
Chuo-ku, Tsukiji 4-8-5