Japan | Preserves | Cucumber | Miso

Misozuke

(Japanese miso pickle)

Yield: 6-8 servings


INGREDIENTS PREP AMOUNT
Cucumbers, small pickling 1 lb
Miso, white 1 cup
Mirin 1/4 cup
Sugar 1 Tbsp
Soy sauce 1 tsp

METHOD

Basic Steps:  Mix → Chill → Sauté
  1. Mix together miso, mirin, sugar and soy sauce well. Mix in the cucumbers well with your hands. Transfer to a container with an airtight lid. Make sure cucumbers are totally covered by miso mixture.
  2. Store in refrigerator for 2-3 days or up to 2 months, stirring occasionally.
  3. Remove pickles, rinse and slice for service.

VARIATIONS

  • This method also works with diakon, eggplant, cabbage and carrots.
  • Possible flavoring additions to miso paste: chili pepper, sesame seeds, minced ginger.

NOTES

  • Serve these simple pickles as an accompaniment to a meal.