Ebara Asazuke no Moto: Best Japanese Pickling Solution
“Asazuke (浅漬け)” is a type of Tsukemono or Japanese pickle made of vegetables marinated in salt or a seasoning liquid.
As the making doesn’t involve the fermentation process, the vegetable pickles can be ready quickly.
There are various ways to make Asazuke pickles, including these, but the most favored and easiest is to use “Asazuke no Moto (浅漬けの素: Asazuke base)”.
Asazuke no Moto seasoning comes in both liquid and powder, but one of the best and most loved products is this Ebara Asazuke no Moto.
Ebara Asazuke no Moto (エバラ 浅漬けの素)
The Ebara Asazuke no Moto (500 ml) (Price: 192 yen or so/about 1.7 USD) is the pickling solution with the top share in Japan.
Therefore, the product can be bought at most supermarkets.
With this liquid, you can easily make tasty Asazuke pickles.
Typical or recommended vegetables prepared for this solution are cucumber, Chinese cabbage, daikon radish, eggplant, carrot, celery, mini tomato, paprika, and turnip.
How to Use
Here are the illustrations and directions on how to make Asazuke with this solution. The method is
- First, slice vegetables into strips.
- Then put the strips and the pickling liquid in a polyethylene bag. The recommended amount of use of the latter is 100 ml per 200 grams of vegetables.
- After removing air from the bag, lightly rub the vegetables with the liquid, and let the bag rest in the fridge for about 30 minutes.
- 30 minutes later, drain the liquid, and serve the pickled vegetables on a plate.
Alternatively, you can also make it just by marinating the sliced vegetables (without rubbing) in the pickling liquid for about one day.
The resulting Asazuke pickles retain the fresh tastes and colors of the vegetables and are delicious!
Lastly, here are the ingredients list and nutrition facts label of the Ebara Asazuke no Moto seasoning. Based on that,
the pickling solution consists of reduced starch syrup, salt, sugar, fructose corn syrup, brewed vinegar, soy sauce, amino acid seasoning, magnesium chloride, and spices.