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Misozuke, with fresh vegetables, in a miso paste marinade
Misozuke Japanese pickles, with fresh vegetables

Misozuke

Author: Flavelo
Recipes Starters
Misozuke is not just a pickle: it is the art of fermentation and flavouring. The salty, umami-rich miso paste draws the water content out of the vegetables while imparting its own flavour. The result is a crunchy, deeply flavoured vegetable that is the perfect accompaniment to plain boiled rice.
🕒 Prep Time 15 mins
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 4 servings
🔥 Calories 80 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Glass jar or sealable container
  • Mixing bowl

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten
⚠️ Sesame

Instructions

1 ✓

Cut the vegetables into bite-sized batons.

Tip: Size matters: the smaller they are, the faster the flavour permeates.
2 ✓

Mix the marinade ingredients (miso, vinegar, soy sauce, sugar, ginger) into a thick paste.

Tip: The high salt content of the miso triggers osmosis: drawing water out of the vegetable cells, replaced by the inflow of flavours.
3 ✓

Toss the vegetables thoroughly with the paste, place in a jar, and drizzle the top with sesame oil.

Tip: The layer of oil blocks out oxygen, helping to preserve the flavours.
4 ✓

Leave to mature in the fridge for at least 2 hours, but it is best eaten the next day.

Tip: As time passes, the texture of the vegetable softens and the flavour deepens.

Recipe FAQ

How long does it keep?
In the fridge for up to 1-2 weeks, in fact, the flavour becomes more mature.
Should I wash off the miso before eating?
Yes, it's worth wiping or rinsing off, as it can be very salty.

Ingredients

  • 500 g Fresh vegetables (cucumber, carrot, daikon radish)
  • 100 g Miso paste
  • 50 ml Rice vinegar
  • 2 tbsp Soy sauce
  • 1 tbsp Sugar
  • 1 cm Fresh ginger (grated)
  • 1 tbsp Sesame oil