Asazuke is one of the most popular types of Japanese pickles. Although it is a small side dish, it plays an essential role in Japanese cuisine as a flavorful accompaniment to meals.
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What is Asazuke?
Asazuke is a type of Japanese pickle in which vegetables are briefly pickled in seasonings such as salt, rice vinegar, and soy sauce. "Asa" means a short period of time, and "zuke" refers to pickling. As the name suggests, it can be made in a shorter time than other Japanese pickles, and the seasonings penetrate the vegetables, allowing you to enjoy them with a perfect balance of saltiness.
The salt content draws moisture out of the vegetables, giving them a slightly different texture from their natural state. In Japan, this pickle is often eaten alongside rice. Here, I will share a recipe for asazuke using salt.
Difference from other Japanese pickles
Asazuke is made through a different process than other Japanese pickles. Most Japanese pickles are made by fermenting vegetables for extended periods, but asazuke is prepared by pickling them briefly. In other words, while typical Japanese pickles can take anywhere from a few days to several years to make, asazuke can be ready in as little as three hours.
For this reason, asazuke is quite popular in Japan. However, it also has the drawback of not lasting very long because it doesn’t undergo fermentation. Therefore, it should be consumed within two days of being made.
Vegetable options
This Japanese pickle can be made with a variety of vegetables. In Japan, it is commonly made with cucumbers, carrots, daikon radish, Japanese eggplant, and hakusai (napa cabbage). As long as the vegetables don't have a strong aftertaste, they are suitable, so feel free to experiment with different vegetables available in your area.
📋Step-by-step recipe
Ingredients
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 1.8 oz carrot
- ½ tsp salt (2% of the weight of vegetables)
(Other vegetables can be used in place of cucumbers and carrots.)
Instructions
🕒 Total: 3 hrs 7 mins
Step 1
Trim both ends of cucumber and slice it diagonally into ⅕-inch (5 mm) pieces. Peel carrot, cut it in half lengthwise, and then slice it into ⅛-inch (3 mm) pieces.
Step 2
Add the vegetables (cucumber and carrot) and salt to a ziplock bag, then mix them well. Seal the bag, removing as much air as possible, and let it sit in the refrigerator with a weight on top for at least 3 hours.
To store
You can store it in the refrigerator for up to 2 days.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Asazuke (Japanese Light Pickles) with Salt
Ingredients
- 1 Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 1.8 oz carrot
- ½ tsp salt (2% of the weight of vegetables)
Instructions
- Trim both ends of cucumber and slice it diagonally into ⅕-inch (5 mm) pieces. Peel carrot, cut it in half lengthwise, and then slice it into ⅛-inch (3 mm) pieces.
- Add the vegetables (cucumber and carrot) and salt to a ziplock bag, then mix them well. Seal the bag, removing as much air as possible, and let it sit in the refrigerator with a weight on top for at least 3 hours.
Notes
- Other vegetables can be used in place of cucumbers and carrots.
- You can store it in the refrigerator for up to 2 days.
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