www.lafujimama.com
Kyuri Asa-zuke, Japanese lightly pickled cucumbers
kyotofoodie.com
Early spring is the time to enjoy uri. We pickled some in fermented rice bran and then made onigiri rice balls. Crunchy, fresh and pungent!
voodoolily.blogspot.com
Tsukemono of unripe watermelon: midori-no sukaizuke?
