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'll 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 pickled for a short time in seasonings such as salt, rice vinegar, and soy sauce. Asa means a short period of time, and zuke refers to pickle. It's easy to make, and the salt content and the flavors of the vegetables are in harmony, 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, it is often enjoyed together with rice.
What vegetables are used
Asazuke is often made with cucumbers, carrots, daikon radishes, eggplants, and hakusai (napa cabbage). Unless the vegetables have too much harshness, such as potatoes, spinach, or takenoko (bamboo shoots), they are suitable for asazuke. You can try making it 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.
While asazuke can be made quickly, it doesn't keep for long because the vegetables are cut and lightly pickled without fermentation. You should eat it within 2 days after it is ready.
Ingredients
- 1 (3.5oz./100g) cucumber
- ⅓ (1.8oz./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 or plastic bag, and rub them together. Remove the air, seal the bag, and place it 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 (0.1 oz/3 g) of salt for every 5.3 oz (150 g) of vegetables.
Recipe Card
Asazuke (Japanese Light Pickles) with Salt
Ingredients
- 1 (3.5oz./100g) cucumber
- ⅓ (1.8oz./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 or plastic bag, and rub them together. Remove the air, seal the bag, and place it 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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