10 Easy Japanese Pickles (Tsukemono) Recipes for Beginners | Vegan | Authentic Japanese Food
1M views👍 29K
Follow JAPANESE COOKING CHANNEL to prioritize their recipes in your meal plans, pantry matches, and suggestions
Recipes in this Video
11 recipes
vegetarianplant-basedgluten-freenut-freesoy-free
Originating from ancient Japan, Tsukemono are traditional pickles that serve as a palate cleanser and a way to preserve seasonal vegetables. These colorful accompaniments are often served with rice and are integral to Japanese meals, symbolizing the harmony of flavors. Today, variations abound, incorporating local ingredients and adapting to modern tastes, making them a beloved staple in Japanese cuisine and beyond.
Ingredients
- ●cucumbers
- ●carrots
- ●daikon radish
- ●eggplant
- ●salt
- ●rice vinegar
- ●sugar
- ●soy sauce
- ●kombu
- ●chili flakes
- ●ginger
- ●sesame seeds
Instructions
- 1Prepare vegetables by washing and cutting into desired shapes.
- 2Sprinkle salt over vegetables and let sit for 30 minutes to draw out moisture.
- 3Rinse vegetables under cold water to remove excess salt and pat dry.
- 4Combine rice vinegar, sugar, and soy sauce in a bowl until dissolved.
- 5Add the vegetables to the vinegar mixture and stir to coat evenly.
- 6Place the mixture in a jar or container and press down to remove air.
- 7Seal the container and refrigerate for at least 2 hours, preferably overnight.
- 8Serve chilled as a side dish with rice or grilled meats.
Ingredient Alternatives
daikon radish
Healthier: turnips
Cheaper: carrots
Turnips provide a similar crunch and flavor profile.
rice vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar adds a fruity note while being cost-effective.
sugar
Healthier: honey
Cheaper: agave syrup
Honey offers natural sweetness with unique flavor.
kombu
Healthier: nori
Cheaper: seaweed flakes
Nori is more accessible and still imparts umami.
Techniques
pickling
Equipment
cutting boardknifemixing bowljar or container
🌶️🌶️🌶️Low
Also Known As
Japanese picklesTsukemonoJapanese side dish
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 medium cucumbers
- ●1/4 cup rice vinegar
- ●1 tablespoon sesame oil
- ●1 tablespoon sugar
- ●1 teaspoon salt
- ●1 teaspoon sesame seeds
- ●1/2 teaspoon red pepper flakes (optional)
Instructions
- 1Wash the cucumbers and slice them thinly, either into rounds or half-moons.
- 2In a bowl, combine the rice vinegar, sesame oil, sugar, salt, and red pepper flakes (if using). Stir until the sugar and salt are dissolved.
- 3Add the sliced cucumbers to the bowl and toss to coat them evenly with the pickling mixture.
- 4Transfer the cucumbers and the pickling liquid to a clean jar or container with a lid.
- 5Sprinkle the sesame seeds over the cucumbers and give it a gentle shake to distribute them.
- 6Seal the jar and let it sit at room temperature for about 30 minutes to pickle.
- 7For best flavor, refrigerate the pickled cucumbers for at least 1 hour before serving.
- 8Serve as a side dish or topping for salads, rice bowls, or sandwiches.
Equipment
cutting boardknifemixing bowljar or container with lid
Ingredients
- ●4 medium carrots, peeled and cut into sticks
- ●1/2 cup white miso paste
- ●1/4 cup rice vinegar
- ●1/4 cup water
- ●2 tablespoons sugar
- ●1 teaspoon sesame oil
- ●1/2 teaspoon grated ginger
- ●1/4 teaspoon red pepper flakes (optional)
Instructions
- 1In a mixing bowl, combine the white miso paste, rice vinegar, water, sugar, sesame oil, grated ginger, and red pepper flakes (if using).
- 2Whisk the mixture until smooth and well combined.
- 3Place the carrot sticks in a clean glass jar or container.
- 4Pour the miso mixture over the carrots, ensuring they are fully submerged.
- 5Seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to develop.
- 6After 24 hours, the miso-pickled carrots are ready to be enjoyed.
- 7Serve as a side dish, in salads, or as a crunchy snack.
Equipment
mixing bowlwhiskglass jar or container
vegetariangluten-freenut-freesoy-free
Pickling is a common preservation method in many cuisines, and shiso adds a unique flavor to the eggplant.
Ingredients
- ●2 medium eggplants
- ●1/2 cup rice vinegar
- ●1/4 cup water
- ●1/4 cup sugar
- ●1 tsp salt
- ●1/4 cup shiso leaves, chopped
- ●1 tsp sesame oil
- ●1/2 tsp red pepper flakes (optional)
Instructions
- 1Slice the eggplants into thin rounds or strips, about 1/4 inch thick.
- 2In a medium saucepan, combine rice vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely.
- 3Remove the saucepan from heat and let the pickling liquid cool to room temperature.
- 4In a large bowl, combine the sliced eggplants, chopped shiso leaves, sesame oil, and red pepper flakes (if using).
- 5Pour the cooled pickling liquid over the eggplant mixture, ensuring all pieces are submerged.
- 6Cover the bowl with plastic wrap or transfer to a jar with a lid.
- 7Refrigerate for at least 1 hour, or up to 24 hours for more flavor.
- 8After pickling, serve the eggplant as a side dish or topping for rice or salads.
Equipment
medium saucepanlarge bowlplastic wrap or jar
veganvegetariandairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 small head of green cabbage, shredded
- ●1 cup rice vinegar
- ●1/2 cup water
- ●1/4 cup sugar
- ●1 tablespoon salt
- ●1 tablespoon grated fresh ginger
- ●1 teaspoon red pepper flakes (optional)
Instructions
- 1In a large bowl, combine the shredded cabbage and salt. Toss to coat the cabbage evenly and let it sit for about 10 minutes to wilt.
- 2In a saucepan, combine the rice vinegar, water, sugar, grated ginger, and red pepper flakes (if using). Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let cool slightly.
- 3Pack the wilted cabbage into a clean jar or container, pressing down to remove air pockets.
- 4Pour the vinegar mixture over the cabbage, ensuring it is fully submerged. If necessary, add more water or vinegar to cover the cabbage completely.
- 5Seal the jar or container tightly and let it sit at room temperature for about 1 hour to quick-pickle.
- 6After 1 hour, transfer the jar to the refrigerator. The pickled cabbage will be ready to eat after a few hours but tastes best after 24 hours.
- 7Store in the refrigerator for up to 2 weeks.
Equipment
large bowlsaucepanjar or container for storage
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●2 ripe avocados
- ●1 lemon, juiced
- ●1/4 cup apple cider vinegar
- ●1/4 cup water
- ●1 tsp salt
- ●1/2 tsp sugar
- ●1/2 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●Fresh herbs (e.g., cilantro or parsley) for garnish
Instructions
- 1Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
- 2In a separate bowl, whisk together the lemon juice, apple cider vinegar, water, salt, sugar, black pepper, and red pepper flakes (if using).
- 3Pour the pickling liquid over the avocado pieces, ensuring they are well coated.
- 4Let the avocados sit in the pickling liquid for at least 10 minutes to absorb the flavors.
- 5Gently toss the avocados to ensure even pickling.
- 6Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 7Transfer the pickled avocado to a serving dish.
- 8Garnish with fresh herbs before serving.
- 9Serve immediately or refrigerate for up to 1 hour before serving for a chilled option.
Equipment
Mixing bowlWhiskServing dish
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 cup dried wakame seaweed
- ●2 medium cucumbers, thinly sliced
- ●1/2 cup rice vinegar
- ●1/4 cup water
- ●2 tablespoons sugar
- ●1 teaspoon salt
- ●1 teaspoon sesame oil
- ●1 teaspoon sesame seeds (optional)
Instructions
- 1Soak the dried wakame seaweed in water for about 10-15 minutes until it expands and softens. Drain and squeeze out excess water.
- 2In a bowl, combine rice vinegar, water, sugar, and salt. Stir until the sugar and salt are dissolved.
- 3Add the thinly sliced cucumbers to the vinegar mixture and toss to coat evenly.
- 4Add the soaked wakame to the bowl and mix gently with the cucumbers.
- 5Drizzle sesame oil over the mixture and toss again to combine.
- 6Let the mixture sit for at least 15 minutes to allow the flavors to meld.
- 7If desired, sprinkle sesame seeds on top before serving.
- 8Serve chilled or at room temperature as a side dish or salad.
Equipment
mixing bowlmeasuring cupsmeasuring spoonscutting boardknife
veganvegetarianplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 pound fresh okra, trimmed
- ●1 cup white vinegar
- ●1 cup water
- ●1 tablespoon salt
- ●1 tablespoon sugar
- ●2 cloves garlic, peeled and smashed
- ●1 teaspoon mustard seeds
- ●1 teaspoon coriander seeds
- ●1/2 teaspoon red pepper flakes
- ●1/2 teaspoon black peppercorns
Instructions
- 1In a medium saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil over medium heat, stirring until the salt and sugar dissolve.
- 2Add the garlic, mustard seeds, coriander seeds, red pepper flakes, and black peppercorns to the boiling mixture.
- 3Remove the saucepan from heat and let the pickling liquid cool for about 10 minutes.
- 4Place the trimmed okra in a clean jar or container.
- 5Pour the cooled pickling liquid over the okra, ensuring they are fully submerged.
- 6Seal the jar or container tightly and refrigerate for at least 24 hours before consuming for the best flavor.
- 7The pickled okra can be stored in the refrigerator for up to 2 weeks.
Equipment
medium saucepanjar or container for pickling
🌶️🌶️🌶️Low
Ingredients
- ●2 large bell peppers (any color)
- ●1/4 cup white miso paste
- ●1/4 cup rice vinegar
- ●2 tablespoons sugar
- ●1 tablespoon sesame oil
- ●1 teaspoon grated ginger
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1Wash the bell peppers and cut them into thin strips or bite-sized pieces.
- 2In a bowl, combine the white miso paste, rice vinegar, sugar, sesame oil, grated ginger, salt, and black pepper. Mix well until smooth.
- 3Place the bell pepper strips into a clean jar or container.
- 4Pour the miso mixture over the bell peppers, ensuring they are fully submerged.
- 5Seal the jar or container tightly and refrigerate for at least 24 hours to allow the flavors to develop.
- 6After 24 hours, the miso-pickled bell peppers are ready to be enjoyed! They can be used as a side dish, in salads, or as a topping for various dishes.
Equipment
mixing bowljar or container for pickling
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups fresh bean sprouts
- ●1/2 cup rice vinegar
- ●1/4 cup water
- ●2 tablespoons sugar
- ●1 teaspoon salt
- ●1 clove garlic, minced
- ●1 teaspoon sesame oil
- ●1/2 teaspoon red pepper flakes (optional)
Instructions
- 1In a medium bowl, combine rice vinegar, water, sugar, and salt. Stir until the sugar and salt are dissolved.
- 2Add minced garlic and sesame oil to the vinegar mixture. Mix well.
- 3If using, add red pepper flakes for a spicy kick and stir to combine.
- 4Place the fresh bean sprouts in a clean glass jar or container.
- 5Pour the vinegar mixture over the bean sprouts, ensuring they are fully submerged.
- 6Seal the jar tightly and refrigerate for at least 30 minutes before serving.
- 7For best flavor, let the bean sprouts pickle for 2-4 hours or overnight.
Equipment
medium bowlwhiskglass jar or container
veganvegetariandairy-freeegg-freegluten-freenut-freesoy-free
Quick-pickling is a popular method in various cuisines to preserve vegetables and fruits, enhancing their flavors and textures.
Ingredients
- ●2 medium daikon radishes, peeled and sliced thinly
- ●1 cup plums, pitted and sliced
- ●1/2 cup rice vinegar
- ●1/4 cup sugar
- ●1 tsp salt
- ●1/2 tsp red pepper flakes (optional)
- ●1 cup water
Instructions
- 1In a mixing bowl, combine the rice vinegar, sugar, salt, and water. Stir until the sugar and salt are dissolved.
- 2Add the sliced daikon radishes and plums to the bowl, ensuring they are submerged in the liquid.
- 3If using, sprinkle the red pepper flakes over the top for added spice.
- 4Cover the bowl with plastic wrap or transfer the mixture to a jar with a lid.
- 5Let the mixture sit at room temperature for at least 30 minutes to pickle.
- 6For best results, refrigerate for a few hours or overnight before serving.
Equipment
mixing bowlwhiskjar or container for storage
Similar Japanese Videos
(24 videos)
3:22
Beginner-Friendly Japanese Recipes: Easy Dishes for New Cooks
[Haruma Recipe]Japanese Food Recipes in English
38:36
20 Minute Japanese Dinners that Will Change Your Life... or maybe 25
Aaron and Claire
5:06
RECETTE des PANCAKES JAPONAIS ULTRA FLUFFY !
Il était une fois la pâtisserie
0:59
양배추 오코노미야끼 만들기 레시피입니다. #양배추요리 #오코노미야끼 #오꼬노미야끼 #오꼬노미야끼재료 #요리레시피 #레시피 #양배추
뿌뿌키친BBubbu Kitchen
4:30
오므라이스 맛있게 만들기 l 맛집 사장님도 놀랄 오므라이스 특제소스 비법공개!! l Yomi Cook's 'Omu Rice' recipe
요미쿡 Yummy Cook
12:30
백종원 레시피 강식당 오므라이스 만드는 법 Omurice (Omelette Rice) from the South Korean reality show Kang's Kitchen
진깡 jinkkang
![[Sub] 정말 '크리미'해요. 집에서 간단하게 색다른 오므라이스!!](https://img.youtube.com/vi/AlK2Gl6kHZI/hqdefault.jpg)
17:04
[Sub] 정말 '크리미'해요. 집에서 간단하게 색다른 오므라이스!!
백종원 PAIK JONG WON
2:56
강식당 오므라이스 만들기/안재현 오므라이스 소스 만드는법까지 자세히 소개합니다/kang's kitchen omurice/은야쟁이의오렌지블랙박스
은야쟁이
1:07
오므라이스 오무라이스 만들기 점심저녁메뉴 추천#오므라이스 #오므라이스소스 #오므라이스만들기 #오므라이스레시피 #점심저녁메뉴
쉬운 집밥요리 햇살머금은집
3:08
오므라이스는 이렇게 만드세요! 부드럽고 든든한 한끼가 되는 계란요리
옹알옹알쿡 Egg Recipes
5:13
일본 오므라이스 찐 레시피 - 오므라이스
바깥키친
4:38
오므라이스 만들기 뚝딱 쉽게 만드는 한그릇 요리
하우매니 심플레시피
5:40
가족을 기쁘게 하는 일본식 오므라이스, 말지않아 쉬워요. オムライス
일식(食)예보
7:16
쯔유 듬뿍 오야코동 레시피/치킨 오야코동 만드는 법/닭갈비 계간 덮밥 만들기/오야꼬동/간단 일본 가정 덮밥 요리/親子丼/親子丼の作り方/親子丼 レシピ
kitchen-GONTA
16:17
【プロ直伝】 板前が教える！お店と同じ【天ぷら】の作り方 誰でもサクサクの天ぷらを揚げる方法 これで天ぷらは得意料理になる！
料理人設楽の料理道場
10:33
【カリッ！ジューシー！鶏の唐揚げ】ポイントは2度揚げ【簡単なのに絶品料理】
DOI 料理人
10:55
世界一美味しい唐揚げの作り方【日本唐揚協会 特製レシピ】
おっくんの宅飲みグルメ
3:22
鶏の唐揚げの味までもが変わる、肉の切り分け方＆ポイントを解説！
のんの大阪料理教室
4:44
うんまかレシピ「新玉ねぎで作る豚丼」
MBC南日本放送
8:02
【石狩鍋の作り方・レシピ】鮭のアラでうまみたっぷり💛【郷土料理・北海道】 Japanese Hot Pot, Ishikari Nabe, Hokkaido【日本語＋Eng 】
COOKBOOK Japan
9:08
年越しの夜はコレを喰え!最高の蕎麦つゆ!!【年越し蕎麦】
オレオの台所
4:26
【名店レシピ】ハンバーグ by 洋食 プクプク亭 植野食堂のお品書き #438
BS Fuji Official Channel
13:31
洋食料理人が作る！絶対に曲がらないトンカツの作り方 How to cook Tonkatsu 筋切りなど下処理も解説
店長の料理教室
5:14
ご家庭で簡単にできる 美味しい鍋焼きうどんの作り方【プロの簡単レシピ】
板長チャンネル - Japan's Head chef
Similar Recipes From Other Cuisines
(24 videos)
9:13
Steamed Zucchini - Bravo Charlie's Episode 23
Charlie Moore
6:47
Cabbage Salad (I weighed my ingredients and…)
Helen Rennie
5:42
How to make MACARONI SALAD by Kelly Henry #macaronisalad #pastarecipes #veggierecipes
Kelly's Kuisine
7:02
Top Traditional Salvadoran Food | Salvadoran Cuisine
Travel & Taste
8:39
Apple Cranberry Pecan Salad
Arabesque Media
13:59
Potato Salad
J. Kenji López-Alt
2:50
L'Aligot très facile à faire et savoureux #aligot
Oum Arwa
1:32
Recette de l'Aveyron : Aligot
TourismeAveyron
1:01
L'aligot, avec les secrets du Chef Philippe Etchebest
Quitoque
0:33
L’aligot par Guy Demarle
Guy Demarle
2:14
Aligot: Le Plat Réconfortant Parfait 🧀🥔 | Recette Facile
Julien Cadeau
2:15
Recette Gratin Dauphinois
Ad Vitam Eternam
13:28
Un vrai gratin dauphinois🥔🥔🥔
Gasyaflo “Gasyaflo”
3:08
Cuisine Française - Gratin Dauphinois
Food Story
10:26
DÉGUSTATION D'UN GRATIN DAUPHINOIS XXL POUR 10 PERSONNES!! (+ Recette Super Facile)
Le Goinfre
2:40
GRATIN DAUPHINOIS TENDRE ET RAPIDE
IKR Cook
5:31
🇫🇷 Le GRATIN DAUPHINOIS 🍲 tuto pas à pas en mode rapproché 🍽
Poudre de Perlimpinpin
4:56
Le gratin dauphinois classique
Learn With A Champion
4:48
GRATIN DAUPHINOIS - La meilleure façon de le réussir - Simple et Rapide
Cuisinez Rapide
14:24
Recette : Le gratin Dauphinois de Michel Rostang | Archive INA
Ina Les Recettes Vintage
2:01
Gratin dauphinois simplissime - CuisineAZ
CuisineAZ.com
6:10
Comment réaliser un gratin dauphinois ? #pommedeterre #cooking #cuisinefrançaise #cuisine
Chef Jo
![Gratin Dauphinois [Recette au Micro-Ondes] ♡ Virginie fait sa cuisine [76]](https://img.youtube.com/vi/YcsFxDGujgg/hqdefault.jpg)
3:29
Gratin Dauphinois [Recette au Micro-Ondes] ♡ Virginie fait sa cuisine [76]
VIRGINIE FAIT SA CUISINE
0:57
GRATIN DAUPHINOIS | MARMITON
Marmiton