Tsukemono, Japanese Vinegar Pickled Zucchini and Red Bell Pepper

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.
Prep Time0 mins
Cook Time5 mins
Rest After Cook10 mins
Servings2 people
  • 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.
    Articles of "tsukemono".
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