Using less salt and a shorter pickling time, asazuke is a way of lightly pickling in Japan, resulting in a mild tasting pickle with a crunchy texture. In this recipe, crisp refreshing daikon (Japanese radish) is contrasted by the slimy texture of the water soluble dietary fiber from the umami-rich konbu (kelp). Try adding a dash of sesame seeds or sesame oil for a hint of nuttines or the sweet tart citrus flavor of yuzu.
- 1 piece (~250g) daikon (Japanese radish) (or any of your favorite seasonal vegetables)
- 5gKonbu Salt*
- Yuzu zest* (optional)
- 1 tsp sesame seeds or sesame oil* (optional)
- Few drops of soy sauce* (optional)
- Cut the daikon in half and thinly slice. Sprinkle with konbu salt and yuzu zest (if using) and let sit in the fridge for 3 hrs.
- Toss the daikon with sesame seeds/oil if using. Add a few drops of soy sauce for extra umami if desired.
*Available for single item purchase at our Market: Michi no Eki