Misozuke 
(Japanese miso pickle)

Miso pickles on a small plate
Image by Charles Haynes

Preserving vegetables in miso is a common way of preparing simple pickles in Japan to be used as an accompaniment to a Japanese meal. The fermented bean paste gives cucumbers, radishes and other vegetables a wonderfully savory flavor while preserving them for later enjoyment.

Misozuke

Course: PicklesCuisine: Japan
Makes 6 to 8 servings

Preserving vegetables in miso is a common way of preparing simple pickles in Japan to be used as an accompaniment to a Japanese meal.

Ingredients

  • White (shiro) miso — 1 cup

  • Mirin — 1/4 cup

  • Sugar — 1 tablespoon

  • Soy sauce — 1 teaspoon

  • Small pickling cucumbers — 1 pound

Directions

  • Mix together the miso, mirin, sugar and soy sauce in a large bowl. Add the cucumbers and stir them into the miso mixture.
  • Transfer the cucumbers and miso mixture to a container with an airtight lid. Make sure cucumbers are completely covered by miso mixture.
  • Store in the refrigerator for at least a week, and for up to 2 months, stirring occasionally.
  • Remove the pickles, rinse, slice and serve.

Misozuke Notes and Variations

  • This method of pickling also works with diakon, eggplant, cabbage and carrots, garlic. Parboil harder vegetables like carrots and garlic before pickling them.
  • Try using red (aka) miso for a different appearance and flavor.
  • Possible flavoring additions to miso paste: chili pepper, sesame seeds, minced ginger.

Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.