Japanese Pickles

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!

The sweet and sour pickles work great with winter fatty and hearty dishes. Additionally, lactic acid fermented vegetables are rich in probiotic and enzymes and helps to improve our digestion naturally.

Japanese Pickled Cucumbers with Soy Sauce, singer and chili is a simple & delicious way of serving cucumbers to accompany any meal!

This crunchy and refreshing Japanese Pickled Cucumbers are the perfect side dish when you’re looking for fresh and light flavors. Give it a try!

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

Not only is quick pickled ginger great for adding a fresh, punchy bite to meals, but it's also a powerful superfood with health benefits!

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.

Daikon Radish Pickled (called Takuan in Japanese) is a perfect side dish for many Japanese meals. The large white daikon radish is sliced and marinated in a mixture of rice vinegar, salt, and sugar. Ground turmeric gives it a distinctive bright yellow color. It’s pleasantly crunchy and bursting withtart, sweet, and salty flavor.

The world of Japanese pickling and fermenting is so expansive and complex. I dabble in a lot of different things ferment-wise and have barely