We have been enjoying zucchini for a while now. I’m especially addicted to eating them raw. It went well with sesame oil, but it also went great with vinegar.
Tsukemono, Japanese Pickled Zucchini with Sesame Oil and Ginger
Tsukemono is Japanese pickles. Raw zucchini with the aroma of sesame oil and ginger stimulates the appetite, making it a perfect side dish.
What surprised me was that the sweetness of the red pepper and the acidity of the vinegar made it even less salty than other asazuke. This is a good example of how different flavors can be mixed together to give a stronger sense of each other.
Japanese Vinegar Pickled Zucchini and Red Bell Pepper
Zucchini, which is delicious eaten raw, is combined with sweet red peppers and refreshing vinegar. This is a delicious dish that will keep your chopsticks busy.
- zucchini 150 g
- red bell pepper 50 g
- vinegar (5% vinegar, *1) 15 g
- soy sauce 5 g
- salt 2 g
- Cut the zucchini and red bell pepper in half lengthwise and then into thin slices.
- Combine all the seasonings and vegetables in a bowl and mix gently.
- Let sit for at least 10 minutes before eating.
- You can find other tsukemono recipes from here.tsukemonoArticles of "tsukemono".
*1 In Finland, you can buy 10% pickling vinegar. I use it, so the actual amount I add is half of the recipe.
Vinegar in Finland
Is the vinegar sold in Finland different from the vinegar sold in Japan? The ingredients are the same, but something is actually different.
share your dish!