"Gerry" > wrote in message
news:2008092911252050073-somewhere@sunnycalif...
> 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.
>

You're very welcome.