Japanese pickled vegetables

This Asazuke is wonderful and easy to make! It’s a delicious mix of colorful and crunchy veggies that become the perfect pickles to go along with a wide variety of Japanese dishes. You can make them in just an hour, so try out this recipe if you’re craving classic Japanese pickles!

Shibazuke is a traditional Japanese pickle (tsukemono) that originates from Kyoto. It is typically made with summer vegetables like eggplants, cucumbers and myoga (Japanese ginger) pickled with salt, and red perilla leaves called aka shiso which gives it the iconic purple color. These homemade shibazuke are easy to make, relatively quick and really taste great. They’re one of my favorite pickle recipes I’ve made so far and I hope you enjoy them too!

Japanese Cucumber Salad - A light and refreshing side dish that's easy to make! Fresh cucumbers sliced and marinated with Japanese sauces and flavors!

Pickling has been around for… well, do we know, actually? Regardless, it’s been around a really, really, really long time in human history. And few cuisines love their pickled foods more than Japan’s.

This Japanese Pickled Cucumbers with Soy Sauce is a simple yet delicious way of serving cucumbers to accompany any meal! Pickled with ginger and chili for an extra kick.

What lasts long and taste great? Japanese Pickles! Read on to learn more.

A traditional Japanese pickled plum "Umeboshi" recipe with step by step photo instructions, information, and tips on how not to fail.

Pickled daikon and carrots are sour, sweet, and crisp. They go great with dishes like fried chicken or roast pork belly! Only 5 ingredients!

Yellow pickled radish is the cutest and crunchiest snack in Japan. With just 2 minutes prep time, make your own tasty takuan slices ready to pop into your homemade sushi rolls or eat after a big meal.

Japanese pickles are crunchy and brimming with a sweet-tart flavor. Turn your summer vegetables into delicious Japanese pickles with these classic recipes!