I miss dill pickles. Specifically, I miss my mother’s dill pickles, as there is nothing as good, anywhere.
She also made pickled onions. Well, pickles and canned everything. I remember it being a Production. Pickles (tsukemono) are a thing in Japan, and I like them well enough, but they’re different, no mistake.
One thing that comes close are the pickled scallions, that taste nearly identical to the tiny pickled onions my mother did up. (Also a production: peeling all of those was labour intensive.)
Until I found a source of sauerkraut, goma takana was the closest flavour to it that i could find. It’s good in its own right, and is excellent for digestion.
Also hard to find? Drumsticks. I use drummettes.
Rei Fletcher 