3 Easy Asazuke (Japanese Pickled Vegetables) Recipes

“Asazuke (浅漬)” is a Japanese pickle made from vegetables marinated in a pickling liquid (Asazuke no Moto) or seasonings such as salt.

Typical ingredients for the Tsukemono are cucumber, carrot, daikon radish, and Chinese cabbage, and the making doesn’t involve the fermentation process.

So Asazuke can be quickly made. But if you don’t know the proper ratio of seasonings, making tasty Asazuke pickles may be difficult.

3 Easy Asazuke Recipes Just with One Seasoning 

However, if you prepare a certain Japanese seasoning, you can effortlessly make tasty Asazuke pickles.

For people interested, those seasonings and recipes are as follows.

Using Kombucha Tea Powder 

Kobucha AsazukeImage: kyo-chikiriya.com
Easy Asazuke Recipe using Japanese Kombucha Tea Powder

If you prepare Japanese kombucha tea powder, you can make Asazuke pickles very well, like the above.

Instructions

  1. Cut your desired vegetables into bite-size pieces.
  2. Put the vegetable (100 g) and kelp tea powder (1 tablespoon) in a zip lock bag and rub them lightly.
  3. Remove air out of the bag and close it.
  4. Let the bag rest for about half an hour in the fridge.
  5. Drain the exudate and serve the pickled vegetables on a plate.

Using Shio Koji

Shio Koji AsazukeImage: lunlun77.blog63.fc2.com
Easy Asazuke Recipe using Shio Koji

Shio Koji is a traditional Japanese seasoning made by fermenting a combination of malted rice, water, and salt. By using it, you can easily make tasty Asazuke pickles.

Instructions

  1. Cut your desired vegetables into bite-size pieces.
  2. Put the vegetables and Shio Koji in a zip lock bag and rub them  lightly
  3. Remove air out of the bag and close it.
  4. Let the bag rest for one day in the fridge.
  5. Rince the vegetables and serve them on a plate.

Using Shio Kombu

Shio Kombu AsazukeImage: fujicco.co.jp
Easy Asazuke Recipe using Shio Kombu

Shio Kombu is thin strips of salted kelp made by simmering in soy sauce and drying. To make tasty Asazuke, use Shio Kombu and vegetables at a ratio of 6:100.

Instructions

  1. Put the Shio Kombu and bite-size cut vegetables in a zip lock bag.
  2. Rub the vegetables with the seaweed strips until limp.
  3. Now it’s ready to eat. Serve the vegetables on a plate and enjoy!


Tomo

Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: