Tsukemono, Japanese Pickled Zucchini with Sesame Oil and Ginger


Zucchini is one of the most readily available vegetables in Finland, with prices starting to drop around mid-April.

When I think about how to cook zucchini, I tend to cook it with tomatoes or bake it in the oven, which is not Japanese style. However, zucchini is also good in miso soup, and can be eaten raw as in this recipe.

When you make your own asazuke, lightly pickled tsukemono, you can adjust the amount of salt. I don’t eat a lot of commercial pickles because they are too salty and I don’t like the taste, but I eat a lot of tsukemono that I made myself.

Tsukemono, Japanese Pickled Zucchini with Sesame Oil and Ginger

Tsukemono is Japanese pickles. Zucchini can actually be eaten raw. The aroma of sesame oil and ginger stimulates the appetite, making it a perfect side dish. It is easy to make and delicious.
Prep Time0 mins
Cook Time5 mins
Rest After Cook10 mins
Servings2 people
  • zucchini 100 g
  • salt (2% of zucchini weight, *1) 2 g
  • ajinomoto 1 pinch
  • ginger 5 g
  • sesame oil 1 tsp
  • Cut the zucchini (*2).
  • Cut the ginger into fine strips.
  • Combine all the seasonings with the zucchini and massage lightly.
  • Let sit for at least 10 minutes before eating (*3).
  • You can find other tsukemono recipes from here.
    Articles of "tsukemono".
Please refer to the basic Japanese pickled vegetables recipe for the amount of salt, etc.
Basic Asazuke, Lightly Pickled Tsukemono, Japanese Pickles
Japanese food is healthy, but the biggest problem is the salt. This is how to make basic asazuke, Japanese pickles using less salt but tasty.
You can cut the zucchini any way you like, in any thickness.
Angled slices…the surface area becomes wider and the flavor soaks in easily.
Round slices…Narrower surface area, takes longer for the flavor to penetrate, but retains more texture.
Thick slices: It takes longer for the flavor to soak in, but it is less likely to runny even after being left for a while.
Thin slices: The flavor soaks in quickly, but water tends to run out.
This is just a rough guide, as the way the flavor soaks in varies depending on how it is cut.
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