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Easy Pickled Vegetables Using Miso

Updated on October 8, 2013

Easy Pickled Vegetables Using Miso

Pickled vegetables are one of the most important part of the Japanese diet. The simplest way to eat them is with a steaming bowl of rice and miso soup. They are also served as a condiment, relish and even palate cleanser. In many typical restaurants in Japan, you'll sometimes find tsukemono offered on the menu as an accompaniment to a refreshing glass of beer.

There are many types of pickled vegetables( tsukemono ) and almost any vegetable, and sometimes even fruit, is used to make them. I am fortunate to have access to great markets with that allow me to purchase fresh vegetables all year round. Leftovers are inevitable and one of the easiest way to use them up is to make them into quick tsukemono.

*Photos taken by myself unless otherwise noted.

Did You Know...

Tsukemono or pickled vegetables appeared in Japanese history way before the invention of refrigeration when pickling was used to preserve food.

daikon
daikon

You can use whatever vegetables you have on hand. I make my quick pickles in small batches using a small tupperware container. I've used a small block of Japanese daikon radish in this recipe that would fit in my tupperware. Please feel free to experiment with different vegetables. The miso will penetrate into the vegetables fairly quickly and if kept in the miso for too long, they will become overly salty. Here are some guidelines to help you.

Approximate pickling time

Carrots 12 hours

Cucumbers 4-8 hours

Daikon radish sliced 4-8 hours

Leeks 24 hours

Onions 24 hours

You can continue using the miso for pickling other vegetables for years if you do it carefully. Good miso if kept in the refrigerator, lasts for many years so unless you get excessive water into the miso, it should be reusable. Once it gets watery, discard and replace with new miso.

Cook Time

Prep Time: 15 minutes

Total Time: 4-12 hours

Serves: 6

Ingredients

  • 1 block daikon cut into bite-sized pieces
  • 3/4 cup good-quality miso

Instructions

  1. Wash and slice daikon into bite-sized pieces. Make sure the daikon slices are completely dry wiping them with a paper towel if necessary. Set them aside.
  2. Put 1/2 of the miso into a tupperware container and spread evenly. Place radish slices into the miso mixture. Cover with the remaining miso making sure to completely cover the radish slices.
  3. Cover and keep in the refrigerator for 4-6 hours.
  4. Take the daikon slices out and wash off the miso off before eating.
Cast your vote for Miso Pickled Vegetables Recipe

Always Start with Good Miso

Every Japanese food enthusiast should have a container of miso in the refrigerator. It lasts for years and can be used for a variety of dishes including dips, salad dressings and soups.

Nagano White Miso Paste 2.2 Lb.
Nagano White Miso Paste 2.2 Lb.

White miso from Nagano is the authentic thing. Leeks and onions work especially well with white miso.

 
Maruman Organic Red Miso 26.4 Oz
Maruman Organic Red Miso 26.4 Oz

Red miso is preferred for those living in the the Kanto region of Japan including Tokyo. The intense flavor of red miso goes well with cucumbers and carrots.

 

Photos Make it Easy

Click thumbnail to view full-size
This is Japanese daikon radish.The daikon cut up into bite-sized pieces.Spread miso on the bottom of the tupperware.Add daikon radish onto the miso.Finish covering with remainding miso. As you can see, my miso is a bit watery as I wasn't very careful with wiping my daikon dry.If using leeks, this is how you cut it.If you prefer carrots, cut them like so.The second batch was made using carrots.My three varieties of quick miso pickled vegetables using carrots, daikon and Japanese leeks.
This is Japanese daikon radish.
This is Japanese daikon radish.
The daikon cut up into bite-sized pieces.
The daikon cut up into bite-sized pieces.
Spread miso on the bottom of the tupperware.
Spread miso on the bottom of the tupperware.
Add daikon radish onto the miso.
Add daikon radish onto the miso.
Finish covering with remainding miso. As you can see, my miso is a bit watery as I wasn't very careful with wiping my daikon dry.
Finish covering with remainding miso. As you can see, my miso is a bit watery as I wasn't very careful with wiping my daikon dry.
If using leeks, this is how you cut it.
If using leeks, this is how you cut it.
If you prefer carrots, cut them like so.
If you prefer carrots, cut them like so.
The second batch was made using carrots.
The second batch was made using carrots.
My three varieties of quick miso pickled vegetables using carrots, daikon and Japanese leeks.
My three varieties of quick miso pickled vegetables using carrots, daikon and Japanese leeks.

Radish Pickles Using Miso

This guy does it the right way. Check this video out to see how easy it is to make pickles using miso.

Pickle Poll

Do you make your own pickles?

See results

What are some of your favorite pickling methods? What's your favorite kind of pickle? Please share your thoughts with us.

Are You Crazy About Pickles?

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    • TransplantedSoul profile image

      TransplantedSoul 

      4 years ago

      Japanese food is so diverse. I had not thought of pickles as having a Japanese variety but it makes sense. I guess I;ve seen the pickled ginger, but it appears that there is so much more.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @VinnWong: I'm so glad for you Vinn. They are really good.

    • VinnWong profile image

      VinnWong 

      4 years ago

      Mmmm love pickles. I used to hate them but I got used to them very quickly after I actually opened my mind up to try new things.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @yania227: yay! eating some right now.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @lesliesinclair: Let me know how it turns out Papier.

    • yania227 profile image

      yania227 

      4 years ago

      I love them! :)

    • lesliesinclair profile image

      lesliesinclair 

      4 years ago

      Yes, I do enjoy them, but I don't feel like I need to eat the whole jar at one time. This method of yours looks so good I might branch out and give it a try.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @grrbtn: It is my pleasure. Let me know how it turns out. :)

    • grrbtn profile image

      grrbtn 

      4 years ago

      I do love some pickled vegs and I am going to try some of the ideas you have shared on this lens. Thanks for sharing this with us all

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @Michelllle: Thank you MIchellle for your comments. They make a great combination.

    • Michelllle profile image

      Michelllle 

      4 years ago

      Yum. I love pickled veggies and miso.

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