Eating Through TO


Oshinko at Sakai Bar – A Dundas West Must Eat

Tsukemono is the term used for pickled things in Japanese. The tradition of pickling and fermenting is both historic, as it was a way to preserve food, but also brings out complex flavours and aromas from vegetables, fish, and other food products.

Oshinko is a term used for items, usually vegetables, that have been quick pickled and still remain quite fresh. Seasonal veggies often are served in Japan as part of the micro seasonal nature in the local food culture. Each season is only 2 weeks, and encourages that we enjoy each ingredient in its prime.

Oshinko are an exceptional dish from Sakai bar that promotes this deeply Japanese tradition. Pickles are also a perfect pairing with sake, so a must-eat while at Sakai!

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