Kiyuri Namasu (Pickled Cucumbers) Recipe

Ingredients

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

It is quite feasible to follow the history of recipes far back into the far past, at least as far into history as ancient Egypt, and possibly even further. Interesting though that maybe, these, ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.

The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful.

As we move into Roman times 25BC a roman called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into appetizers, entrees and desserts, a very modern way of dining. Aspicius informs us how the Roman cooks were skilled in the use of many aromatic flavors, including a few that will be familiar to modern chefs for example thyme, fennel and dill.

Moving on, there were two interesting cookery books from the fourteenth century : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian curry that we all know today, but rather accounts of the types of meals eaten by the rich people of that period.

Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including basil and rosemary. These new spices and herbs led to an outbreak in books on cookery, the majority of which still exist in private cookery archives.

The revolution that is television brings us celebrity chefs and the spin-off recipe books.

And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on sites such as this.

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We hope you enjoy this Kiyuri Namasu (Pickled Cucumbers) recipe.

 


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