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.
*2You 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.*3This is just a rough guide, as the way the flavor soaks in varies depending on how it is cut.