📝 About This Recipe
Tsukemono are the 'fragrant things' that anchor every traditional Japanese meal, providing a refreshing crunch and a palate-cleansing acidity. This Asazuke (shallow-pickling) method transforms humble cucumbers into vibrant, salty-sweet jewels infused with the umami of sea kelp and the zing of fresh ginger. It is a fundamental technique that celebrates the purity of seasonal vegetables through a delicate balance of fermentation and pressure.
🥗 Ingredients
Main Vegetables
- 3 medium Japanese Cucumbers (or Persian cucumbers; avoid thick-skinned English cucumbers)
- 1.5 teaspoons Kosher Salt (sea salt is also preferred for mineral depth)
- 1 inch piece Fresh Ginger (peeled and cut into needle-thin matchsticks (shoga))
The Pickling Brine (Shio-zuke Style)
- 1 piece Dried Kombu (2x2 inch square, sliced into very thin ribbons with scissors)
- 2 tablespoons Rice Vinegar (unseasoned for better control of flavors)
- 1 teaspoon Granulated Sugar (to balance the salt and acidity)
- 1 piece Dried Red Chili (deseeded and thinly sliced into rings (Taka-no-tsume))
- 1/2 teaspoon Toasted Sesame Oil (for a subtle aromatic finish)
Optional Aromatics & Garnish
- 1 teaspoon Toasted White Sesame Seeds (for garnish)
- 2-3 pieces Shiso Leaves (finely chiffonaded for a minty-basil aroma)
- 1/2 teaspoon Yuzu Juice (optional, for a citrusy brightness)
👨🍳 Instructions
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1
Wash the cucumbers thoroughly and pat them dry. Use a vegetable peeler to remove alternating strips of skin to create a decorative striped pattern, which also helps the brine penetrate better.
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2
Slice the cucumbers into uniform rounds about 1/8-inch (3mm) thick. If using a mandoline, be careful to maintain consistent thickness for even pickling.
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3
Place the sliced cucumbers in a large mixing bowl and sprinkle evenly with the 1.5 teaspoons of kosher salt. Use your hands to gently massage the salt into the slices for about 1-2 minutes until they begin to soften.
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4
Let the cucumbers sit at room temperature for 15 minutes. You will notice water pooling at the bottom of the bowl; this osmosis is crucial for the final crunch.
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5
While the cucumbers rest, prepare the aromatics. Slice the kombu into hair-thin strips using kitchen shears and julienne the ginger into tiny matchsticks.
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6
Gently squeeze the cucumbers with your hands to remove excess moisture. Do not rinse them; you want to retain some of that saltiness. Discard the extracted liquid.
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7
In a small bowl, whisk together the rice vinegar, sugar, and optional yuzu juice until the sugar is completely dissolved.
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8
Transfer the squeezed cucumbers to a clean bowl or a Japanese pickle press (tsukemonoki). Add the kombu strips, ginger, chili rings, and the vinegar mixture.
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9
Toss everything together thoroughly so the aromatics are evenly distributed among the cucumber slices.
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10
If using a pickle press, tighten the lid to apply pressure. If you don't have one, place a small plate directly on top of the vegetables and weight it down with a heavy jar or a clean stone.
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11
Place the weighted cucumbers in the refrigerator for at least 1 to 2 hours. This 'shallow press' allows the flavors to meld while keeping the vegetables crisp.
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12
Before serving, give the pickles a final gentle squeeze if they have released more liquid. Drizzle with a few drops of toasted sesame oil and toss.
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13
Plate the tsukemono in small, beautiful ceramic dishes, mounding them slightly for height. Garnish with toasted sesame seeds and fresh shiso ribbons.
💡 Chef's Tips
Always use Japanese or Persian cucumbers; their thin skins and small seeds are essential for the right texture. If you find the pickles too salty after the initial rest, give them a very quick rinse in cold water before adding the brine. The kombu is not just for flavor; it provides natural glutamates (umami) that deepen as the pickles sit. For a variation, try adding sliced radishes or carrots using the same method for a colorful 'Asazuke' mix. Do not keep these pickles for more than 2-3 days; they are meant to be eaten fresh while they are still vibrant and crunchy.
🍽️ Serving Suggestions
Serve as a bright accompaniment to a bowl of hot steamed white rice and Miso soup. Pair with grilled fatty fish like Saba (mackerel) or Salmon to cut through the richness. Include them as part of a traditional Bento box for a refreshing textural contrast. Enjoy alongside a glass of chilled Junmai Ginjo sake or a refreshing Japanese lager. Use as a palate cleanser between courses of a multi-dish Washoku meal.