Asazuke

nihongo|Asazuke|浅漬け (literally: "shallow pickling") is a type of Japanese pickling method characterized by its short preparation time. Because of its short preparation time, asazuke generally lacks the pungency created by other, more lengthy pickling methods but retains more of the fresh taste of the vegetable. Commonly used vegetables include daikon, hakusai, cucumbers, or eggplant. Asazuke is prepared by rubbing the cut vegetables with salt and placing in a sealed bag or other sealed container along with such items as sliced kombu or chili peppers. Alternatively, asazuke can be prepared with vinegar, nuka, or a pickling solution that is sold in stores instead of salt. Sufficient pickling times range anywhere from 30 minutes to several hours.

Asazuke has become a very popular method of pickling in Japanese households due to its ease of preparation.

ee also

*Tsukemono