What is Oshinko? Nutritional Facts, Calories & Taste

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Oshinko

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What is Oshinko?

Oshinko is a type of Japanese pickle made from the daikon radish. Other vegetables can be used in its place, but daikon is the top vegetable for this condiment. This orange colored pickle is often found in sushi and has a texture that is soft yet woody and has a crunch to it. The flavor is like a cross between a carrot and a radish with a salty fermented flavor. Small amounts of oshinko are used in any dish, lending a pop of flavor to something that otherwise might be bland or mild.

What does Oshinko Taste Like?

Salty

Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.

Sweet

Sweet is one of the five main tastes. It has smooth and round notes in its flavor profile. Sweet is a naturally occurring flavor in many foods, including fruits, berries, winter squashes, sugarcane, and honey. The sweet taste in these foods is due to a higher sugar content. Sweetness is characteristic of desserts and is used as an accent in savory foods.

Sour

Sour is one of the five main tastes. It is tart and bright, sometimes with a mouth-puckering quality. Sour is a naturally occurring flavor found in many foods, including citrus, vinegar, various dairy products, and certain fruits. Sour is used to enhance a dish or drink and is used as both a main and complimentary flavor.

Spicy

Spicy is a flavor that brings heat and fire to food by creating a burning sensation in the mouth or sinuses. Spicy flavors come from hot peppers, horseradish, and wasabi. Spicy adds a kick and sometimes complexity to a dish and releases endorphins, creating a mildly addictive quality.

Ingredients

daikon radish

The daikon radish, also known as mooli, is a large radish with a white body and small green leaves at its top. It is round and fat, yet long, sometimes a foot or more in length. The texture is woody and crisp and the flavor is strong and very spicy with the characteristic bite of a radish. Daikon can be eaten raw and added to salads, or cooked into stir fries and other dishes. It is not commonly used in Western cooking and is much more popular in East Asian cuisine.

red chili pepper

Botanically the chili pepper is a fruit, in culinary terms it is a vegetable. There are a number of varieties of red chili peppers. Some common ones used for spice powders and seasonings include the piri piri, cayenne, and chile de árbol, among others. Each pepper is red and has a thin skin with a thin flesh and seeds inside the middle of the pepper. The shape varies, but is often thin and tapered. The heat level varies also, depending on the type of pepper. Some are mildly hot, while other red chilies are scorching and fiery. The pepper can be used fresh in many dishes, as well as dried or powdered.

rice vinegar

Rice vinegar is sometimes confused with rice wine vinegar and while both are made from fermented rice, each is different. Rice vinegar is made by fermenting the sugars in rice and then turning it into an acid. Rice vinegar is more delicate than other vinegars, such as white or red. The flavor of this pale yellow liquid is tangy, sweet and mild. It is used as a seasonings in some East Asian cuisines.

sake

Sake is an alcoholic beverage made from rice and differs slightly from rice wine. Sake is made by fermenting the starch of rice with a fungus. The liquid result has an ABV of 15-20%. Sake is clear and may have a yellow tinge or be milky and slightly opaque. Sake varies in flavor, some are more dry, while others are sweet. It can be buttery and fruity, among other flavors. Good quality sake is smooth and can be served hot or cold. It offered in small portions and meant to be sipped on.

salt

Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.

Oshinko Nutritional Facts and Calories

Serving Size: 3 Tablespoon45g

3 Tablespoon Oshinko

	Amount Per Serving	% Daily Value
Calories	12kcal	1%
Fats	N/A
Sat. fats	N/A
Mono. Fats	N/A
Trans fats	N/A
Carbs	3g	1%
Sugars	N/A
Fiber	2g	7%
Proteins	1g	1%
Cholesterol	N/A
Sodium	436mg	19%

Healthy Level

Unhealthy Level

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Information is not verified and for reference purposes only. Contact vendor directly if you have any food allergies. 2000 calories a day is used for general nutrition advice, but calorie needs may vary.See Nutrition

Frequently Asked Questions

How much protein is in Oshinko?

3 Tablespoon of Oshinko contains 1 g of protein.

How many carbs are in Oshinko?

3 Tablespoon of Oshinko contains 3 g of carbs.

How many calories are in 3 Tablespoon of Oshinko?

There are 12 calories in 3 Tablespoon of Oshinko.

How many calories are in 1 oz of Oshinko?

There are 8 calories in 1 oz of Oshinko.

How many calories are in 1 pound of Oshinko?

There are 122 calories in 1 pound of Oshinko.