8 Easy Ways to Make Light & Refreshing Japanese Pickles a.k.a. ASAZUKE

[@lolitakaur4125]

They all look amazing!Easy to make and store.Fresh and crunchy and be prefect for warmer days.I love that you offfer alternatives,Thank you!

[@JapaneseCookingChannel]

Thanks so much! 😊 Hope you enjoy these Japanese pickles 🥰

[@guineatte]

The recipe for Nappa cabbage with orange marmelade sounds so good. Thank you for these recipes. They look good for the hot weather.

[@JapaneseCookingChannel]

Thank you! Yea, I really liked the orange marmalade in the Asazuke. Hope you enjoy!

[@boomshakarlaka7237]

This is a great video! I now live in Japan and I like learning about how to use the produce/spices around me. Thank you!

[@JapaneseCookingChannel]

Oh you live in Japan! Hope you enjoy various Asazuke here. Thank you for watching my video!

[@hollish196]

I am happy to see the daikon recipe as I just pulled/picked my first crop of them this week! Sounds great!

[@JapaneseCookingChannel]

Oh! You have your own fresh daikon!? That is so cool. Hope you enjoy daikon as Asazuke!

[@notit7737]

I just made it with cucumber and celery to have with my lunch today, it’s so quick and easy!! Thank you! I want to try them all when I get these vegetables :)

[@JapaneseCookingChannel]

Thank you so much for trying my recipe! Hope you enjoy the rest of the recipes too!!

[@mymerrymorning4092]

the cucumber and carrot recipe are so delicious! I'm making them again this week :)

[@JapaneseCookingChannel]

Thank you! Hope you enjoy!

[@sarahyip2825]

Thanks for this variety of pickles. I always add a blanched vegetable as side dish to my instant noodles. Now, here's what I do: I blanched okra today just enough to soften them then I pour the premixed seasoning of soy sauce, vinegar, oil, pepper and sugar (as recommended here) onto the bowl of blanched hot okra. Voila... a tastier vege dish to go with my noodles 😊 Thanks for the inspiration!

[@JapaneseCookingChannel]

Great tip!

[@dollywohlert8062]

A big thanks to you for sharing this simple healthy Japanese salad recipe..

[@JapaneseCookingChannel]

Thank you for watching my video!! Hope you enjoy!

[@JonMasters-m3p]

Delicious! Thank you for the recipe. I used lemon cucumbers and added lemon drop peppers to make it nice and spicy.

[@JapaneseCookingChannel]

Great idea!

[@Vicki-sq4jw]

I'm just starting out with Japanese cooking and find your videos very helpful, thanks from Canada.

[@JapaneseCookingChannel]

Thank you for finding my channel! Hope you enjoy various Japanese dishes!

[@anjaschless]

Ooooh - thank you for these recepies! 🥰

[@JapaneseCookingChannel]

Thank you for watching it! Hope you enjoy 🥰

[@topoftheroc3604]

Nice, I will try all of them. Thankyou.

[@JapaneseCookingChannel]

Thank you!! Hope you enjoy!

[@grokashrimp]

Thank you so much. They all look amazing!

[@JapaneseCookingChannel]

Thank you! Hope you enjoy 😊

[@Preschool4yo-7yo]

Today i learned asazuke recipes are easy to make! ❤Thanks for teaching valuable knowledges. It should be instant and should not be fermented so maker & eater enjoy fresh in time with every meal. 🧸I dream of eating fresh salads making myself everyday. Itadakimasu

[@JapaneseCookingChannel]

Yes, it's so easy and matches with various foods! Hope you enjoy!

[@nickfuries6380]

Appreciate this video! Something which I like but now I know what they are called- Asazuke! 😊

[@JapaneseCookingChannel]

Glad you enjoyed! Please enjoy Asazuke! 😊

[@cinemaocd1752]

This time of year I'm overwhelmed with fresh veg from my farm share. Cabbage in particular gets to ba alot so finding all these quick pickles is great! Thank you. I love how simple and straightforward your videos are. :D To answer your question about what kind of hot pepper I use, right now my garden has Annaheim, sorrano and "fish" peppers (which are small red peppers, VERY HOT). I will try different combos!

[@JapaneseCookingChannel]

Wow! You have so many kinds of peppers in you garden. That's amazing! Hope you enjoy Japanese-style pickles with your fresh veggies and peppers!

[@decemberclouds]

Of course, I want to try the one with umbeboshi first, but I think they all look great!!

[@JapaneseCookingChannel]

Thank you so much!! Please enjoy the umeboshi one first 🥰 Hope you can try other one later!

[@Brainspoil]

This was very informative and easy to follow. I will absolutely try some of these to see which fits my pallet. It's always exciting to experiment with things I'm not used to. The vegetables is common here (Sweden), but the flavourings are a bit different from what I'm used to. Thanks for a great video :)

[@JapaneseCookingChannel]

Thank you so much for watching my video! Hope you enjoy these Japanese style pickles and find your favorite combination!

[@mikaellarsson7932]

Great clip, Sayaka! All pickles very nice. Sorry I have not watched so many clips lately, I have been ill, but better now. Here in Romania I use fresh chili or S&B powder, also Kashmiri chili powder when cooking curries, it is the best, not so strong, but very tasty. Yes, the cabbage is a must in izakayas and yakitoris, always that and edamame. Yam or mountain potato is very good, I love to make gratins with it with cream and waving katsuobushi on top. The Chinese cabbage I also use to make kimchi. Celery is great, with a Bloody Mary :-) Today I cooked oxtail with celery, carrot and red wine, rabo de toro. Shio-kombu is king in my kitchen! In the last one I would take more chili, but no shiso, I do not like it, but that is just me. Arigato!

[@JapaneseCookingChannel]

Thank you so much for watching my video! I'm sorry to hear that, and I hope your health improves even more. Your oxtail dish sounds really yummy! Hope you enjoy these pickles sometime 😊

[@ufaalvaro]

Chili pepper makes everything better.. We eat alot chili everyday..maybe I'll adding more for best kick 🤭🤭🤭 Greeting from Indonesia .. Thanks for the recipe 👌👌👌

[@JapaneseCookingChannel]

Oh! You love chili pepper so much 😁 Hope you enjoy these recipes with a lot of chili peppers 🤭

[@haneczkahrk6387]

Thank you for introducing me to Asazuke😀 Lots of vegetables are easily available in Poland, it's worse with dashi and mirin🤫But I won't give up and I'll make some of your recipes😘

[@JapaneseCookingChannel]

Thank you! Hope you enjoy those asazuke 😀

[@samdewhurst-phillips]

無限キャベツはヤバっ😮、今作ってみたばっかり。。スリーかりかり野菜のやつが美味しそうぞも

[@JapaneseCookingChannel]

作ってくれてありがとう！！

[@justinh9347]

Any ideas on how they make a kimchi style raddish with dehydrated raddish? I've had a product from MichimotoFoods that I can't get anymore but it was amazing.

[@JapaneseCookingChannel]

I've made Japanese style kimchi before. And daikon (radish) kimchi is in this video too! Please check it out. kzbin.info/www/bejne/b3W3ZmRuetx6fas

[@johnweimer3249]

The best way to remove the strings from the celery is just with a standard vegetable peeler.

[@JapaneseCookingChannel]

Oh That's good idea. Thank you!

[@girisuryamawandi8743]

Can change mirin with other ingredients like sugar ? I can eat something with alcohol in its Thanks you

[@JapaneseCookingChannel]

Yes! You can use a little sugar instead of mirin.

[@josephlai9759]

I love asazuke. Thank you for sharing. But I always feel guilty after eating because I am worried about eating too much salt. May I ask whether this salt preparation of asazuke is a health concern in Japan generally? As you know, too much salt can cause high blood pressure and other damage to our body especially for older people.

[@wareskevin]

Since these recipes are a short pickle, you can use a salt substitute, or reduce the amount used. If this were something for long term storage, or lacto ferment, the amount of salt is unavoidable. Another option is to replace the salt with sugar since sugar has similar pickling properties. Again, this advice is for short term pickling, 1-3 days. 😉 * edit (this is stored in refrigerator, not at room temperature.) 🥰

[@josephlai9759]

​@@wareskevinThank you so much.

[@ishtar990]

HELP needed: Looking at cooking asian including japanese cooking. My friend and I know what to get in terms of dashi, mirin etc, but some of your recipes use miso paste as a base. We both dont know much about miso, I prefer to eat sweeter or lightly savoury foods than bitter types of food. So if i was going to start with miso what would you recommend. Miso does come in so many types, but my store really only has red or white, if you give me a specific brand I can try around me I am in australia. Any help appreciated.

[@JapaneseCookingChannel]

In this pickles video, there is a miso recipe. The carrot one! Please give it a try. There are other my recipes that use miso paste. Please check them out when you have a time. kzbin.info/www/bejne/jJrFaGCsq5qml6M kzbin.info/www/bejne/gl7QnWyIj7SUq5o kzbin.info/www/bejne/gIPTcqWvbrmSaqM

[@jema2609]

@ishtar990 - the white miso has a lighter taste, while the red one tastes stronger. It depends on how robust you want your miso flavor to be. I tend to use red for strong flavored meats and veggies (like beef, pork, cabbage, eggplant), and white for soups and light flavor meats and veggies (mild fish, shrimp, scallops, chicken, etc).

[@pshwa9]

wondering if the yam is the same with Chinese yam (山药）.

[@JapaneseCookingChannel]

It's almost the same! It's definitely a good substitute, I think.

[@pshwa9]

@@JapaneseCookingChannelthanks👌🏼

[@giuseppelogiurato5718]

Lol, In my "country" (Northern Nevada, USA), we don't add chilies TO the pickles... The chilies ARE the pickles! (AKA "escabeche" = Jalapeno or Serrano peppers w/ sliced onions and carrots, pickled in hot boiling vinegar brine; my favorite part is the carrots, tbh)... It makes you sneeze when you are boiling the vinegar, but once it cools off, it's actually very refreshing.