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I confess I know very little about Japanese food, but I am determined to change that! My sister is Japanese, and I really hope that I can learn how to cook a great Japanese meal for her one day.
Therefore, I’m starting with a very basic recipe, the Japanese pickled cucumber. Otherwise known as tsukemono, Japanese pickles are a mainstay of Japanese meals. Asazuke are lightly seasoned quick pickles, which is what our recipe is for. I’m having quite a lot of fun trying to pronounce these words. 🙂
Serve tsukemono with with rice, as a snack, side dish, or garnish, as typically done in Japan. This cucumber asazuke is a very quick and simple preparation. I originally made this to go into a poke bowl (recipe to follow later). This pickle is very light and refreshing, and a perfect and easy recipe to start with in my quest to learn about Japanese cooking and cuisine.
All you will need is salt, an English cucumber (or seedless cucumber), rice vinegar (or seasoned rice vinegar), sugar, sesame seeds, and a green onion.
I hope you’ll give this Japanese Pickled Cucumber a try!!
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Japanese Pickled Cucumber
- salt for sprinkling
- 1 English cucumber or seedless cucumber very thinly sliced
- 1/2 cup seasoned rice vinegar or rice vinegar
- 1 ts sugar
- 1/2 ts salt for marinade
- 1 tbsp sesame seeds
- 1 green onion sliced
- Very thinly slice the cucumber
- Sprinkle salt on the thin slices of English cucumber. Leave these in a colander to drain for approximately 20 -30 minutes
- Rinse the cucumber slices with water and drain. Gently squeeze out excess water and pat dry with a paper towel.
- Place the cucumber in a bowl, and add the rice vinegar, sugar, and 1/2 ts salt. Mix well
- Best to cover and leave to marinade for at least 24 hrs. However, you can eat after marinading for 30 minutes if you just can't wait. 🙂
- When ready to serve, sprinkle with sesame seeds and garnish with green onions.