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.


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


  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.


  • 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

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