• en
My Oshogatsu 2007



I LOVE good tsukemono. I grew up eating ochazuke at the end of pretty much every dinner growing up (we always had rice with dinner, regardless of what was served...spaghetti and rice).

To clean up our bowl, we would pour our ocha (tea) over what was left in our chawan (rice bowl) and wolf it down with whatever tsukemono was on the table.

I loved summertime because my dad used to grow a lot of kyuri (cucumbers) & nasubi (Japanese eggplant) which my mom would make into tsukemono along with nappa and sometimes cabbage.

Most of my second and third helpings on New Year's Day was for more of the nappa, kyuri, and takuan tsukemono pictured here. It was goooooood!!


Based on this original

Oshogatsu foods - assorted tsukemono
uploaded by vkm
There were nappa, rakkyo, kyuri (cucumber), two kinds of takuan, and the pink one (I forget what it's made of). More »

Login or register
to contribute to the Nikkei Album

Welcome to the NEW Nikkei Album!

We've launched Nikkei Album in beta, so everyone can now start uploading and creating their own albums. There may be things that don't work quite right yet. Please email us to report any errors.

Browse the Nikkei Album

Get updates

Sign up for email updates

Journal feed
Events feed
Comments feed

Support this project

Discover Nikkei

Discover Nikkei is a place to connect with others and share the Nikkei experience. To continue to sustain and grow this project, we need your help!

Ways to help >>

A project of the Japanese American National Museum

Major support by The Nippon Foundation