Asazuke is one of the most popular Japanese pickles. Although it is a small dish, it plays an essential role in Japanese cuisine as a flavorful accompaniment to rice. You will become addicted to its salty flavor and crunchy texture.
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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. It is easy to make, and the salt content and the flavors of the vegetables harmonize well, allowing you to enjoy them with just the right amount of saltiness.
The moisture in the vegetables is extracted by the salt, giving them a slightly different texture than their usual state. In Japan, this pickle is often eaten alongside rice.
What kind of vegetables are used?
Asazuke can be made with a variety of vegetables. In Japan, it is commonly made with cucumbers, carrots, daikon radishes, eggplants, and hakusai (napa cabbage). As long as the vegetables don't have too much harshness, they are suitable for asazuke, so feel free to experiment with various vegetables available in your area.
By the way, my favorites are cucumbers, eggplants, and hakusai. They are all really delicious.
Difference from other Japanese pickles
In Japan, there are many types of pickles besides asazuke, such as Nukazuke (pickled in rice bran), Misozuke (pickled in miso), Kasuzuke (pickled in sake lees), Kojizuke (pickled in malted rice), and more. Each type of Japanese pickle has its own distinct characteristics, but the biggest difference between these pickles and asazuke lies in their pickling time. While asazuke can be made in as little as three hours, other pickles may take anywhere from a day to several weeks to pickle or ferment.
In other words, asazuke has the advantage of being made quickly, but it also has a drawback. It does not keep for long because the vegetables are cut and lightly pickled without fermentation. Therefore, it should be consumed within 2 days after being prepared.
Ingredients
- 1 (3.5oz./100g) Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 1.8 oz. (50g) carrot
- ½ tsp salt (2% of the weight of vegetables)
(Other vegetables can be used in place of cucumbers and carrots.)
Step-by-step instructions
🕒 Total 3 hrs 7 mins
Step 1
Trim both ends of the cucumber and slice it diagonally into 0.2 inch (5mm) wide pieces. Peel the carrot, cut it in half lengthwise, and then slice it into 0.1 inch (2.5mm) wide pieces.
Step 2
Add the cucumbers, carrots, and salt to a ziplock bag, and massage them together. Remove the air, seal the bag, 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.
Tips on how to make
Add 2% salt by weight to the vegetables. This recipe calls for ½ tsp (0.1oz./3g) of salt for every 5.3 oz (150g) of vegetables.
Recipe Card
Asazuke (Japanese Light Pickles) with Salt
Ingredients
- 1 (3.5oz./100g) Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times.)
- 1.8 oz. (50g) carrot
- ½ tsp salt (2% of the weight of vegetables)
Instructions
- Trim both ends of the cucumber and slice it diagonally into 0.2 inch (5mm) wide pieces. Peel the carrot, cut it in half lengthwise, and then slice it into 0.1 inch (2.5mm) wide pieces.
- Add the cucumbers, carrots, and salt to a ziplock bag, and massage them together. Remove the air, seal the bag, 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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