Tsukemono – Shoyuzuke Eggs and Misozuke Eggs
Before there was refrigeration, traditional forms of curing, fermentation, drying, and aging—in short, preservation—allowed foodstuffs to last through a period of time without spoiling. This time could be hours, days, weeks, seasons, or years. Fermentation added time protection with the bonus of added deliciousness and often nutritional benefits. This is true throughout the world fermentation traditions. Tsukemono is one such tradition from Japan. The Japanese pickling methods are particularly artful and delicious. There is a large variety of pickles that are all part of the tradition of tsukemono, pronounced tskay-mo-noh, which is a generic term for pickled things—tsuke meaning pickled, marinated or steeped depending on the translation, and mono meaning things.
Shoyuzuke eggs
For best results and health benefits, use a naturally fermented soy sauce such as shoyu or tamari. This recipe also calls for mirin, which is a sweet sake seasoning. Makes 6 cured eggs.

Ingredients
- 355 ml (1½ cups) water
- 236 ml (1 cup) good-quality soy sauce, such as shoyu or tamari
- 30 to 44 ml (2 to 3 tablespoons) mirin (more makes a sweeter brine)
- 30 ml (2 tablespoons) rice vinegar or white wine vinegar
- Small strip of kombu, or a few threads of sea palm (kelp)
- A few sprigs or slices of one or two of the following: scallions, chives, garlic scapes, lemon basil, Thai basil, lemongrass, ginger, or hot chile pepper
- 6 hard boiled eggs
Directions

Misozuke eggs

Ingredients
- 291 – 436 g (1 to 1½ cups) miso paste
- 6 hard boiled eggs
Directions
