Words to the wise: Japanese pickles are often made with vinegar, sugar or some other sweetener, and soy sauce. My advice, if sugar is part of your brine, is to stick with a raw sweetener.
I figured I'd try vinegar with my (heavily caramelized) homemade teriyaki sauce (soy sauce, mirin, and honey)...
...and while it technically worked...
...it tastes nothing like any tsukemono I've ever had. It's not awful, but when I finish this batch, I'm quite sure I will not make the next the same way.
In unpickled news:
Some sort of salmon. I think. This was a nice breakfast out from under my lovely fish broiler; I gave it a bit of salt and a very light coating of that teriyaki sauce up top, and will go a little heavier with it next time.
And lunch! Mixed it up from a couple of those prepared salad bags and chopped up some deli ham to throw in, finished off with balsamic vinaigrette. Very, very pleasant; I ate a whole lot of salad in the US, nice to get back to that a bit here.
In case you couldn't tell, I'm going for a bit more of a healthy diet. Hitting 72kg, while certainly not the end of the world, did not make me happy.