Asazuke is a type of traditional Japanese pickle made by briefly marinating vegetables like cucumbers, daikon, or eggplant in salt or seasoned brine. It’s also known as instant pickles, overnight pickles, or oshinko, and is appreciated for preserving the crisp texture and freshness of vegetables while offering a clean, lightly tangy flavor.
While long-fermented pickles were once the norm for preservation, the rise of refrigeration made it possible for households to enjoy fresher preparations like asazuke. By the late Edo period, quick pickles had become common on everyday dining tables, and today, many enjoy homemade versions thanks to store-bought pickle bases and simple tools.
Asazuke is valued not only for its simplicity, but also for its nutritional benefits. Since it isn’t cooked, it retains high levels of vitamin C, fiber, and antioxidants. These help improve digestion, prevent constipation, support healthy skin, and aid in recovery from fatigue. Low in calories, it’s also suitable for those on a diet.
Flavors can be customized easily by adjusting the marinade or adding ingredients like kombu or chili for extra umami or spice.
This recipe is incredibly simple: just chop the napa cabbage, toss it in a plastic bag with shirodashi, vinegar, and sugar, and massage it together.
For a spicy kick, add sliced dried red chili pepper to give it a grown-up twist.
Great for make-ahead meals — keeps in the refrigerator for 3 to 4 days.
5 minutes
Eriko Kanda
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 tbsp. shirodashi
- 1 tsp. vinegar
- 1 tsp. sugar
- 1/4 tsp. salt
- 1 sliced, dried red chili (optional)
INSTRUCTIONS
- 1
Chop the cabbage
Cut the napa cabbage into bite-sized pieces.
- 2
Massage and marinate
Place the cabbage in a zip-top or plastic bag. Add the shirodashi, vinegar, sugar, and salt. Massage the mixture from outside the bag until the cabbage begins to wilt. Add sliced red chili if desired. Let sit for about 10 minutes.
RecipeID
114
Tips & Notes
Shelf life: Lightly drain excess moisture and refrigerate. Keeps for 3–4 days.
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"I am a culinary expert who believes home-cooked meals should be gentle on the body, never boring in taste, and easy on the cook. I share simple Kansai-style obanzai dishes that highlight the natural flavors of each ingredient."