Japanese Pickled Whole Cucumbers (Asazuke)

Japanese Pickled Whole Cucumbers are not only visually appealing but also a delightful treat to eat. These crunchy cucumbers, seasoned with just the right amount of saltiness, offer an addictive flavor that is cherished across generations in Japan.

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 at intervals allows the flavors to penetrate the interior, while leaving some of the skin intact preserves the crunchy texture. It is a popular dish not only on dining tables but also at festival stalls in Japan.

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

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

While many Japanese pickles are made by pickling vegetables for a long time and fermenting them, asazuke refers to pickles made by marinating them for a short time.

The advantage of asazuke is that it can be easily made and retains the texture of the vegetables better. On the other hand, unlike other pickles, it is not fermented, so it doesn't have a long shelf life. Therefore, it should be consumed within 2 days after being prepared.

Cucumbers are rich in water and potassium, promoting the release of heat accumulated in the body. For this reason, they are known in Japan as an effective vegetable for hydration and preventing summer fatigue.

Because potassium helps flush out excess salt, cucumbers pair perfectly with asazuke pickles, which have a salty content. In addition to this pickle dish, I highly recommend trying "Tataki Kyuri" (Japanese smashed cucumber salad) as a dish that allows you to enjoy the crunchy texture of cucumbers. Be sure to give both a try.

Some of the readers might be wondering what the stick-like thing inserted into each cucumber is. Well, that is a disposable chopstick. In Japan, disposable chopsticks are familiar items that accompany meals bought at grocery stores or convenience stores.

So, you might ask, why insert a disposable chopstick into each cucumber? It is because this pickle dish is often sold at festival stalls, and having a handle makes it easier to eat while on the go. Therefore, when enjoying it at home, you don't necessarily need to insert each cucumber with a chopstick; a regular chopstick can be used instead. Feel free to enjoy it in whichever way you prefer.

Ingredients

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Instructions

🕒 Total: 3 hrs hrs 5 mins mins

Step 1
Remove the stem ends of cucumbers and peel them vertically, leaving the skins at intervals with a peeler. Sprinkle salt on the cucumbers and rub it in. Let them sit for about 3 minutes, then pat them dry with paper towels.

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Step 2
Combine all the ingredients (cucumbers, water, kombu, sugar, salt, and chili pepper) in a Ziploc bag. Let them marinate in the refrigerator for about 3 to 12 hours.

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Step 3
Take the cucumbers out of the Ziploc bag, and enjoy them as they are or insert a disposable chopstick into each cucumber to make them easier to hold.

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To store

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