How to Make Tsukemono – Misozuke (Miso Pickling)
Cook Time: 3 minutes
Preserving vegetables in miso is a popular way to prepare pickles in Japan. Pickles often accompany Japanese meals and can be found in many varieties and flavours. With miso pickling, the fermented bean paste gives radishes, cucumbers, carrots, daikon, aubergine, celery, burdock root, and other fresh vegetables a savoury taste while also preserving them so that they can be enjoyed at a later date.
Misozuke refers to the pickling of ingredients in miso or a miso-based mixture. Nearly any type of miso can be used for pickling purposes, including more bold-flavoured miso varieties like red miso. Tsukemono can be enjoyed on its own or with plain steamed rice to help balance the salt content.
HOW TO MAKE TSUKEMONO - MISOZUKE (MISO PICKLING)
Tsukemono, served along with a bowl of miso soup or rice, creates a traditional Japanese breakfast. The process takes less than 15 minutes and the result is flavourful and delicious.
INGREDIENTS
To Make Misodoko:
Add-Ins:
- ½ piece of kombu (dried kelp)
- 4 cloves garlic
- ½ red chilli pepper
- ½ piece of garlic
Ingredients to Pickle:
- 1 carrot
- 3 red radishes
INSTRUCTIONS
- To make the radish misozuke, combine ingredients for misodoko in a medium bowl and combine. To make carrot misozuke, add kombu and garlic cloves for extra flavour. Cut the kombu into thin slices and combine. As an option, you can add in red chilli and grated ginger.
- Transfer each type of misodoko into its own resealable bag or container with a lid.
- Prepare the vegetables for pickling. Rinse the radish under water. Peel the carrot and cut it in half lengthways.
- Add the radishes in the plain misodoko to make the radish misozuke. Remove any air from the bag and reseal. Rub the outside of the plastic bag to distribute the miso on the radishes.
- To make the carrot misozuke, add the carrot and peeled garlic to the bag. Add in the kombu strips. Remove any air from the bag and reseal. Rub the outside of the plastic bag to distribute the miso on the vegetables.
- Misozuke is usually ready in 2 to 3 hours to 2 to 3 days, depending on the ingredients used. Store the bags in the refrigerator.
- Remove the radishes from the bag and wipe off any excess miso. Cut in half and serve.
- Remove the carrot from the bag and wipe off any excess miso. Cut into small pieces and serve.
