Japanese Tsukemono – Misozuke (Miso Pickling) Pickles Recipes

Preserving vegetables in miso is a common way of preparing simple pickles in Japan to be used as an accompaniment to a Japanese meal. The fermented bean paste gives cucumbers, radishes and other vegetables a wonderfully savory flavor while preserving them for later enjoyment.

INGREDIENTS

• White (shiro) miso -- 1 cup
• Mirin -- 1/4 cup
• Sugar -- 1 tablespoon
• Soy sauce -- 1 teaspoon
• Small pickling cucumbers -- 1 pound

METHOD

1. Mix together the miso, mirin, sugar and soy sauce in a large bowl. Add the cucumbers and stir them into the miso mixture.
2. Transfer the cucumbers and miso mixture to a container with an airtight lid. Make sure cucumbers are completely covered by miso mixture.
3. Store in the refrigerator for at least a week, and for up to 2 months, stirring occasionally.
4. Remove the pickles, rinse, slice and serve.

MISOZUKE VARIATIONS

• This method of pickling also works with diakon, eggplant, cabbage and carrots, garlic. Parboil harder vegetables like carrots and garlic before pickling them.
• Try using red (aka) miso for a different appearance and flavor.
• Possible flavoring additions to miso paste: chili pepper, sesame seeds, minced ginger.

Japanese Tsukemono – Misozuke (Miso Pickling) Pickles Recipes 5 of 5