Japanese pickles
the GOEN way
Our house pickles explore what happens when familiar ingredients meet a different treatment. From finely cut cucumber to shiso leaves with a kimchi twist, each has its own character. Take a bite. Get to know it a little better.
Kyuri Amazuzuke
Cucumber
Baby cucumber · Rice vinegar · Jabara cut
There is more to this cucumber than its pickle. Fine cuts open up its surface while keeping it in one piece, creating little folds for the rice vinegar to reach. A familiar crunch, with a different rhythm.
Look a little closer
Jabara means “snake belly”: the name refers to the flexible, accordion-like shape created by the cuts. The detail is in the knife work.
A little more to the story
Notice how the cucumber bends before it breaks.
Renkon Amazuzuke
Lotus root
Lotus root · Sweet vinegar · Red shiso
Those intricate circles belong to the lotus plant. At GOEN, lotus root meets sweet vinegar and red shiso, bringing a different expression to its distinctive bite. Look through it before you taste it.
A different kind of flower
A little more to the story
In Japan, the holes in lotus root are associated with a clear view of the future. That symbolism has made it a familiar ingredient at the New Year table.
Start with the texture. Then notice how sweetness and acidity follow.
Daikon Shiozuke
Daikon
Daikon radish · Dried yuzu · Shichimi
Look a little closer
Shichimi is a Japanese seven-spice blend. Its character is about aroma as well as heat, and the ingredients can vary between makers.
Our daikon takes the salt-pickled route, with dried yuzu and shichimi adding citrus character and spice. A quiet-looking ingredient with plenty to say.
A little more to the story
Look for the citrus notes alongside the spice.
Shiitake Shoyuzuke
Shiitake
Shiitake mushrooms · Soy, mirin and dashi reduction
The deeper side
Here, the story turns savoury. Shiitake mushrooms meet a reduction of soy, mirin and dashi, bringing depth to a selection full of brighter contrasts. Take your time with this one.
Shiitake naturally contain glutamate, a source of umami. That savoury taste is part of the mushroom itself, before the seasoning enters the picture.
A little more to the story
Try the shiitake after the cucumber and notice how the mood changes.
Radish Amazuzuke
Watermelon radish
Watermelon radish · Sweet vinegar
The surprise is inside
The watermelon name comes from its appearance: a pale exterior conceals a pink centre. There is no watermelon in the recipe.
Watermelon radish brings its own colour to the table. We pair it with amazu, a sweet vinegar preparation, for a bright contrast within the selection. A small bite that catches the eye first.
A little more to the story
Try it alongside the lotus root. Two different vegetables, two expressions of sweet vinegar.
