2 cucumbers
1/2 tsp salt
1/4 cup white vinegar
1 1/2 tbsp sugar
1/4 tsp msg
1 tsp fresh ginger, finely chopped
1 (optional)
Directions
Peel cucumbers and split in half lengthwise. Cut
cucumbers into thin slices and sprinkle lightly with
salt. Let stand for 15 minutes. Squeeze out excess
water. Mix together the rest of the ingredients and
add to the cucumbers. Mix
well and chill. May be prepared ahead.
Servings: 6 servings
Kiyuri Namasu (Pickled Cucumbers) Recipe brought to you by Recipe Ideas
Categories: Cucumber; Vegetable
The History of Recipes
Recipes as an idea can be observed back into the far past, in fact as far as ancient Egypt, and quite possibly further than that. However, sadly, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main course and afters, a very modern way of dining. He also informs us how the early Romans were skilled in the use of a good variety of aromatic flavors, including a few you will know like thyme, rue and parsley. Moving our culinary historical trip onwards, we have two books which date from the fourteenth century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are not about the curry that we all know today, but rather descriptions of the types of meals cooked for the nobility of those days. In the 15th century, knights returning from the crusades brought us many new spices and herbs from the holy lands, including parsley and basil. These new herbs and spices led to a torrent in manuscripts on cooking, the majority of which still exist in private collections. Over the next few hundred years, the rich families of Wesstern Europe strove to lay on the most exotic meals, and consequentially the best cooks and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the 1900s, cooking publications are starting to become popular mostly due to better eduction, people having increased free time and a general increase in wealth. The arrival of TV brings us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Kiyuri Namasu (Pickled Cucumbers) recipe.
