(literally: ''shallow pickle'') is a Japanese
pickling
Pickling is the process of food preservation, preserving or extending the shelf life of food by either Anaerobic organism, anaerobic fermentation (food), fermentation in brine or immersion in vinegar. The pickling procedure typically affects t ...
method characterized by its short preparation time. The name implies a food pickled in the morning and ready by the evening. The word ''asazuke'' can also refer to the items pickled in this manner. Asazuke is a sub-category of
tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an '' okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and a ...
, which includes all types of pickles.
Asazuke has become a very popular method of pickling in Japanese households due to its ease of preparation.
Preparation
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
Daikon 大根 (だいこん) or mooli, (مولی) ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia ...
,
hakusai,
cucumber
The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.[eggplant
Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malays ...]
.
[{{Cite book, last1=Sugimoto, first1=Takashi, url=https://books.google.com/books?id=ppjTAgAAQBAJ&dq=Asazuke&pg=PT490, title=Shunju: New Japanese Cuisine, last2=Iwatate, first2=Marcia, date=2013-01-15, publisher=Tuttle Publishing, isbn=978-1-4629-0714-4, language=en] Kimuchi, much like the similarly named Korean
kimchi
Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...
, is a cabbage asazuke but milder in flavor.
Asazuke is usually 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
''Konbu'' (from ) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' () or ''haidai'' ().
Kelp features in the diets of many civilizations, including Chinese and Icela ...
or chili peppers. Instead of salt, asazuke can also be prepared with vinegar,
nuka, or a pickling solution that is sold in stores. Sufficient pickling times range anywhere from 30 minutes to several hours.
Gallery
Kyoto, Japan. (25099600087).jpg, Cucumber
The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.[Celery
Celery (''Apium graveolens'' Dulce Group or ''Apium graveolens'' var. ''dulce'') is a cultivated plant belonging to the species ''Apium graveolens'' in the family Apiaceae that has been used as a vegetable since ancient times.
The original wild ...]
pickles
See also
*
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with m ...
References
Japanese cuisine
Japanese pickles
