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What Is Oshinko and how do you make it?

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Oshinko is a type of pickle. Oshinko has been traditionally used as a vegetable in Japan for a long time. Although it has not become very popular abroad it is still eaten regularly in Japan. It is thought to have various health benefits. In this blog, we will look at what Oshinki is, what it tastes like, and give a recipe for a quick and easy Oshinki dish.

What Is Oshinko?


Oshinko is the Japanese name for Bitter Melon, a vegetable that is often used in Asian cooking. In Japan, Oshinki is typically pickled and used in a dish called Oshinko Namaste. This dish is served with a variety of foods, but it’s most commonly served with sashimi. Oshinki Namasu is a popular dish in Japan and can be found at most sushi restaurants. The taste of Oshinko Namasu is not for everyone. It’s a savory pickled dish and can be quite salty. You can eat it raw or cooked, but it’s best when served raw with sashimi. You can also use it to make other dishes, such as Oshinko Nabe or Oshinko Miso Soup. It’s a versatile vegetable that is healthy and delicious when cooked properly.

Oshinko vs. Tsukemono

Oshinko vs. Tsukemono

In Japan, the word “Oshinko” refers to small, pickled produce. Oshinko is pickled in a sweet, vinegary liquid and is often sold in convenience stores. A typical Oshinki item is green and is usually radish, cucumber, or eggplant. There is another kind of pickled produce in Japan called “Tsukemono”, which is made with a salty, soy sauce-like liquid. Tsukemono is often made with leafy vegetables. When you go to a Japanese restaurant, you can order “Oshinko” as a side dish on a set menu. It’s often served in a small, wooden box and is eaten with a small fork or toothpick. It’s typically eaten with beer when eating out at a restaurant.

What Does Oshinko Taste Like?

You probably haven’t heard of Yoshiaki, but it’s a really good vegetable to know about, especially if you’re into Japanese cooking. It’s a root vegetable. It’s usually made into pickles, which is why it’s also known as Japanese turnip. But it can also be eaten raw. It has a very light taste. It’s a little bit sweet, a little bit sour, and a little bit bitter. It’s a great addition to your salads or pickles. If you’re going to use it for pickling, you should do it right away. Even though it’s a root, it’s pretty hard. You’ll need to cut it before you eat it.

Oshinko Health Benefits

Oshinko ( 昭器 , Oshiki , Ling zhi, Ganoderma lucidum, Ganoderma tsugae, Grifola frondosa, and Grifola umbellata ) is a fungus containing various kinds of ingredients, such as polysaccharides, triterpenoids, fatty acids, and so on. It is a kind of traditional Chinese medicine, nourishing the kidney and relieving pain, treating symptoms of neurasthenia, insomnia, and sexual dysfunction.

How to Make Oshinko

I just love Oshinko, they are so yummy! I usually buy Oshinko at the local market but it gets a little expensive after a while. I decided to figure out and teach them how to make them and save a little money. I looked on the Internet and found some recipes, but I wasn’t sure which one was the best. One recipe was for Oshinko that was marinated for two days and that didn’t sound appetizing at all! I decided to test out some of the recipes and see how they turned out.

  1. Peel and cut and make a slice of 1 pound of daikon into thin strips.
  2. Put the strips in an open bowl or container with 2 tablespoons apple  vinegar, 1 tablespoon salt, and ⅔ cup sugar.
  3. Tightly seal the container with a rapper and refrigerate for two to three days.

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