This traditional Japanese side dish doesn’t taste much different from pickled vegetables from any other country, except it uses ingredients that are available in Japan. I list it here as an alternative side to go with, or make up Japanese meals, such as donburi.
- Cabbage (I think red works best, but as with the concept of 5 colours in traditional Japanese cooking, you may use white, green or red to fill whichever colour is missing from your plate)
- Rice vinegar
- Maple syrup
Mix the rice vinegar and maple syrup to make the pickle, then add the sliced cabbage and leave it for at least half an hour to pickle.