On 2008-09-29 11:10:54 -0700, "Musashi" > said:

> 1) LEFT SIDE
>
> How to make quick Zuke
>
> 1) Cut up approx 300g (about 3) eggplants into easy to eat size pieces and
> soak in water for about 10 minutes for Akunuki *
>
> 2) Put the eggplants and 1 small bag (10g) of the mixture into a large
> plastic bag, rub very well the squeeze out the air, then close the bag with
> a rubber band.
>
> 3) Place in the refrigerator for 30 minutes and it's ready. For those in a
> rush, cut up the eggplants into 5mm thick pieces, rub with the mixture and
> it is ready in 10 minutes.
>
> Note on bottom: This product has high moisture absorbing properties
> therefore after opening the bag please use promptly.
>
> 2) RIGHT SIDE
>
> How to make Nasu Zuke
>
> 1) Wash approx 200g (about 2 eggplants) and cut lengthwise into halves or
> quarters.
>
> 2) Put the cut eggplants into a bowl, add 1 small bag (10g) of the mixture
> and rub very well.
> Rubbing well on the skin portion of the eggplants will result in a pretty
> color.
>
> 3) Pour in 80-100ml of water and mix lightly (gently).
>
> 4) If you use several stacked plates as a weight rock* to press the
> tsukemono lightly, it will
> be done iin half a day to a day.
>
> * Akunuki - Removing the floating scum that comes out of meats and even
> vegetables when
> cooked or soaked in water.
>
> * weight rock - traditionally an actual rock is used for pressing tsukemono.
>
> Musashi

You're the man. Many thanks for the input!
--
Dogmatism kills jazz. Iconoclasm kills rock. Rock dulls scissors.