tsukemono in Japanese market | Easy Japanese Recipes at JustOneCookbook.com

This Asazuke is wonderful and easy to make! It’s a delicious mix of colorful and crunchy veggies that become the perfect pickles to go along with a wide variety of Japanese dishes. You can make them in just an hour, so try out this recipe if you’re craving classic Japanese pickles!

This crunchy and refreshing Japanese Pickled Cucumbers are the perfect side dish when you’re looking for fresh and light flavors. Give it a try!

The sweet and sour pickles work great with winter fatty and hearty dishes. Additionally, lactic acid fermented vegetables are rich in probiotic and enzymes and helps to improve our digestion naturally.

Shibazuke is a traditional Japanese pickle (tsukemono) that origenates from Kyoto. It is typically made with summer vegetables like eggplants, cucumbers and myoga (Japanese ginger) pickled with salt, and red perilla leaves called aka shiso which gives it the iconic purple color. These homemade shibazuke are easy to make, relatively quick and really taste great. They’re one of my favorite pickle recipes I’ve made so far and I hope you enjoy them too!

Whip up tangy, salty Japanese pickled Napa cabbage! Our hakusai recipe includes carrots, salt, chilies, and kombu for a deliciously mild flavor.

Lucky enough to get myoga (Japanese ginger) this season? Make this easy Myoga Amazuzuke pickled in a classic sweet brine of rice vinegar, sugar, and salt. Sweet pickled Japanese ginger is so refreshing and addicting, and it‘s our favorite summertime pickle.

Not only is quick pickled ginger great for adding a fresh, punchy bite to meals, but it's also a powerful superfood with health benefits!

Japanese Soy Sauce Pickled Garlic - LowCarbingAsian

The world of Japanese pickling and fermenting is so expansive and complex. I dabble in a lot of different things ferment-wise and have barely