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Home » Recipes » Japanese Pickles

Japanese Pickled Whole Cucumbers (Asazuke)

Published: May 4, 2024 | Modified: Jul 19, 2025 By Ryo Hikita (Umami Pot) | Leave a Comment

Japanese Pickled Whole Cucumbers are not only visually appealing but also a delightful treat. These crunchy cucumbers, seasoned with just the right amount of salt, offer an addictive flavor that has been cherished for generations in Japan.

↓ Step-by-Step Recipe  

Japanese Pickled Whole Cucumbers (Asazuke)
Jump to:
  • What are Japanese Pickled Whole Cucumbers?
  • Introduction to Asazuke
  • Why cucumbers are perfect for hot summer months
  • Why is a chopstick inserted into each cucumber?
  • 📋Step-by-step recipe
  • More cucumber recipes you'll probably love
  • Recipe card

What are Japanese Pickled Whole Cucumbers?

Japanese Pickled Whole Cucumbers are a type of Japanese pickle made by peeling the skin of Japanese cucumbers vertically at intervals and then soaking them in a seasoned solution. Peeling the cucumbers this way allows the flavors to penetrate more easily, while the remaining skin helps retain their crunch. It is a popular dish not only at home but also at festival stalls in Japan.

This refreshing pickle can be made simply by soaking cucumbers, requiring very little effort. Best served chilled, it is especially popular during the hot summer months. It is a delightful treat that can be addictive.

Japanese Pickled Whole Cucumbers (Asazuke)

Introduction to Asazuke

This dish is a type of Japanese pickle called "asazuke."

While many Japanese pickles are made by fermenting vegetables over a long period, asazuke refers to pickles that are marinated for a short time.

One advantage of asazuke is that it is easy to make and better preserves the texture of the vegetables. However, unlike other pickles, it is not fermented, so it doesn't have a long shelf life. Therefore, keep in mind that it should be consumed within two days of preparation.

Why cucumbers are perfect for hot summer months

Cucumbers are rich in water and potassium, helping the body release excess heat. For this reason, in Japan, they are considered an effective vegetable for staying hydrated and preventing summer fatigue.

Since potassium helps flush out excess sodium, cucumbers pair perfectly with asazuke, which has a mildly salty flavor. In addition to this refreshing dish, I also recommend trying Cucumber Sunomono (Japanese cucumber salad) and Tataki Kyuri (Japanese smashed cucumber salad), both of which are traditional Japanese dishes that feature cucumbers. Be sure to give them both a try after making this recipe.

Why is a chopstick inserted into each cucumber?

Some of you might be wondering what the stick-like object inserted into each cucumber in my photos is. That is a disposable chopstick. In Japan, disposable chopsticks are commonly provided with meals purchased at grocery stores or convenience stores.

So, you might be asking: why is a disposable chopstick inserted into each cucumber? The reason is that this refreshing pickle is often sold at festival stalls, and having a stick to hold makes it easier to eat on the go. When enjoying it at home, you don't necessarily need to insert a chopstick into each cucumber; you can even use a regular chopstick instead. Feel free to enjoy it in whichever way you prefer.

Japanese Pickled Whole Cucumbers (Asazuke)

📋Step-by-step recipe

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Recipe Card

Ingredients

Servings: 2

US Customary - Metric
  • 2 Japanese or Persian cucumbers
  • 1 tsp salt (for rubbing the cucumbers)
  • ⅔ cup water
  • 0.07 oz kombu (dried kelp)
  • ½ tsp sugar
  • 1 tsp salt
  • ½ tsp chili pepper (sliced)
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Instructions

🕒 Total: 3 hrs hrs 5 mins mins
Japanese pickled whole cucumbers_instruction-1

Step 1
Remove the stem ends of the cucumbers and peel them lengthwise using a peeler, leaving strips of skin at intervals. Sprinkle salt over the cucumbers and gently rub it in. Let them sit for about 3 minutes, then pat them dry with paper towels.


Japanese pickled whole cucumbers_instruction-2

Step 2
Combine all the ingredients (cucumbers, water, kombu, sugar, salt, and chili pepper) in a Ziploc bag and seal it, pressing out as much air as possible. Let them marinate in the refrigerator for at least 3 hours.


Japanese pickled whole cucumbers_instruction-3

Step 3
Remove the cucumbers from the bag and enjoy them as they are, or insert a disposable chopstick into each one to make them easier to hold.


To store

You can store it in the refrigerator for up to 2 days.

Japanese Pickled Whole Cucumbers (Asazuke)

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.

More cucumber recipes you'll probably love

  • Cucumber Sunomono (Japanese cucumber salad with seasoned vinegar)
  • Tataki Kyuri (Japanese smashed cucumber salad)
  • Umami Kyuri (Japanese umami cucumber salad)

Recipe card

Japanese Pickled Whole Cucumbers (Asazuke)

Japanese Pickled Whole Cucumbers (Asazuke)

Japanese Pickled Whole Cucumbers are not only visually appealing but also a delightful treat. These crunchy cucumbers, seasoned with just the right amount of salt, offer an addictive flavor that has been cherished for generations in Japan.
No ratings yet
Print Recipe Pin Recipe
Prep Time: 5 minutes mins
Soak Time: 3 hours hrs
Total Time: 3 hours hrs 5 minutes mins
Servings: 2

Ingredients
 
 

  • 2 Japanese or Persian cucumbers
  • 1 tsp salt (for rubbing the cucumbers)
  • ⅔ cup water
  • 0.07 oz kombu (dried kelp)
  • ½ tsp sugar
  • 1 tsp salt
  • ½ tsp chili pepper (sliced)
Prevent your screen from going dark

Instructions
 

  • Remove the stem ends of the cucumbers and peel them lengthwise using a peeler, leaving strips of skin at intervals. Sprinkle salt over the cucumbers and gently rub it in. Let them sit for about 3 minutes, then pat them dry with paper towels.
    Japanese pickled whole cucumbers_instruction-1
  • Combine all the ingredients (cucumbers, water, kombu, sugar, salt, and chili pepper) in a Ziploc bag and seal it, pressing out as much air as possible. Let them marinate in the refrigerator for at least 3 hours.
    Japanese pickled whole cucumbers_instruction-2
  • Remove the cucumbers from the bag and enjoy them as they are, or insert a disposable chopstick into each one to make them easier to hold.
    Japanese pickled whole cucumbers_instruction-3

Notes

  • You can store it in the refrigerator for up to 2 days.

Nutrition

Calories: 18.63kcal Carbohydrates: 4.07g Protein: 0.65g Fat: 0.16g Saturated Fat: 0.03g Polyunsaturated Fat: 0.03g Monounsaturated Fat: 0.002g Sodium: 1187.9mg Potassium: 145.56mg Fiber: 0.63g Sugar: 2.58g Vitamin A: 12.29IU Vitamin C: 4.11mg Calcium: 19.91mg Iron: 0.3mg
Author: Ryo Hikita (Umami Pot)
Cuisine: Japanese
Category: Pickles, Plant-Based, Vegetable
Keyword: cucumber
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.

More Japanese Pickles

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    Yuzu Daikon (Japanese Pickled Daikon with Yuzu)
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    Gari (Pickled Sushi Ginger)
  • senmaizuke
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  • asazuke with salt
    Asazuke (Japanese Light Pickles) with Salt

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Ryo-Hikita_UmamiPot

Welcome to Umami Pot!

I'm Ryo, a Japanese culinary expert living in Osaka, Japan. Here, I would like to share with you how to make Japanese dishes actually enjoyed in Japan, from traditional to modern, as clearly, concisely, and deliciously as possible.

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