SHIMOMURA Tsukemonoki Vegetable Press
In Japan, tsukemono is vegetables pickled in salt or sauces and eaten as a side dish with main meals (Teishoku) or as a snack with a beer in a Izakaya. With these handy and useful Japanese salad press (Tsukemonoki) from popular kitchen brand Shimomura, you can ferment your own fruit and vegetables quickly, easily and hygienically.
The strong spring of the Tsukemonoki presses the vegetables, which secrete liquid, further and further together on their own, so you really don't have to do anything while your veggies are getting better and better. Try it out and enjoy the crunchy way of Tsukemono vegetables - it's so good, crisp and refreshing!
Shiozuke means pickling (zuke) in salt (shio) and is the most basic type for Japanese pickled vegetables, all types are collectively called tsukemono. Tsukemono was prepared early in Japan as a means of preserving food. Over the years, this has become an important part of the Japanese diet.
How to use: Cut your vegetable in 1cm thick slices (i.e. cucumber), mix it with a bit of salt, put it into your Tsukemonoki, close the lid, put it in your fridge and wait for at least 2 days. Et voila!
- Capacity: 1000ml
- Material: ABS Resin, AS resin, polyproylen
- Size: 15,8cm x 8,9cm x 15 cm
- Weight: 300g
- Origin: Japan