how to make ★Asazuke★quick pickles~浅漬け~(EP114)

Posted on Posted in Japanese traditional recipes, Vegetables

Today I will show you how to make “Asazuke.”

“Asazuke” is easy and quick Japanese pickles. It is like salad, serve with any meals at any time of the day.

It tastes refreshing, full of flavor, and the texture is crisp and crunchy.

You can buy at any grocery store but, it’s hard to find commercially made Asazuke without using preservatives and MSG.

Let’s make a natural and tasty Asazuke with me!

Let’s get start it!



Prep Time20 mins
Marinating time3 hrs
Course: Side Dish
Cuisine: Japanese
Keyword: asazuke, pickles, japanese pickles, tsukemono,, summer recipe


  • jar
  • bowl


  • 500 g Mixed vegetables (cabbage, cucumber, carrot, young ginger, Myoga Japanese ginger, etc.) 1.1 pounds
  • tsp salt 1.5% of vegetable amount
  • ½ lemon


  • 1 Kombu kelp 2 inches square
  • tsp salt
  • 2 cups water 480ml


  • Let’s prepare the brine. Put the Kombu kelp and salt in a small pot and pour water. Cook on low heat until it comes to 60 degrees celsius (140℉)
    The Umami in Kombu draws out at the maximum at the temperature.
    Leave it until the brine comes to room temperature.
  • let’s cut the vegetables.
    Slice cucumber 5mm thick.
    Cut carrot into match sticks.
    Cut off the core from the cabbage leaf. Cut into 2 inches rectangles. Slice the core thinly.
    Cut the leftover young ginger from the previous video.
    Slice Myoga ginger thinly if you have on your hand.
  • Put everything into a large bowl, and toss in the salt. The salt should be 1.5% of all the amount. Place a dish directly on the vegetables, and place the weight over it. Leave it 30 to 40 minutes.
  • I want to use lemon as an aromatic. The best aromatic is Yuzu, but it’s not the season. Scrub lemon with salt to wash off the agricultural chemicals. Slice thinly and discard the seeds.
  • After 30 minutes, your vegetable looks like this. Sweat and a little wilted. Rub and squeeze out excess moisture gently. Be careful not to squeeze out all the moisture. Transfer to the sterilized jar.
  • Sliced lemon goes in. Add a piece of dried chili to prevent from bacteria growing. Do not break the chili. If the seeds in, it's going to be very hot. Pour the brine over the vegetables.
  • Marinate in the fridge for at least 2 hours preferably 6 hours. It will last a week in the fridge.



Serve with rice or any meal you want. Sometimes I serve Asazuke with Japanese curry rice. It's like coleslaw salad and goes so well together.
You can use almost any kind of vegetable.

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.