“Asazuke” generally refers to cucumbers, eggplants, and other vegetables that are left in pickling solution for only 30 minutes to a few hours before eating. These Japanese-style pickles are also referred to as “instant pickles,” or “sokuzeki-zuke” (即席漬け) in Japanese. Store bought asazuke pickling solution (asazuke no moto) is a mixture of soy sauce, salt, vinegar, stock, and other ingredients that allow consumers to make asazuke by simply combining this solution with cut vegetables.

Text by Kitchen Nippon