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10 Comments
YukariSakamoto
June 24, 2010
Interesting. I make similar pickles almost every week for my husband's bento (lunch box). In Japan we salt the pickles first and then squeeze of excess juice before marinating in a rice wine vinegar and sugar mix. If fresh shiso leaves are hard to get feel free to substitute dried shiso leaves which are available at Japanese markets. Called "Yukari" for the dried purple shiso leaves, these are already cut up into small pieces and have a long shelf life.
Here's a picture of the pickles in a bento:
http://tokyostation-yukari.blogspot.com/2010/06/shinjis-bento_03.html
Cheers!
Here's a picture of the pickles in a bento:
http://tokyostation-yukari.blogspot.com/2010/06/shinjis-bento_03.html
Cheers!
EmilyNunn
June 21, 2010
Merrill, I want to know where you got that cute top!?
Merrill S.
June 21, 2010
Why, thanks for asking! Do you mean the black one in the video, or the green and white one in the teaser photo?
Merrill S.
June 22, 2010
I got it two years ago from Virginia Johnson (www.virginiajohnson.com). Not sure if she's still making the same one, but I love all of her stuff.
Teri
June 18, 2010
Thanks Merrill. On the thread under the recipe, some have been asking where to get shiso. I suggested local Asian markets or maybe Whole Foods. Any ideas?
Merrill S.
June 20, 2010
Some Whole Foods carry them, but yes, I'd suggest Asian markets. We got ours at Sunrise Mart in the East Village.
Lizthechef
June 18, 2010
Looks good, Merrill - hope there will be a video of my recipe too? Thanks, Liz
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