SHIBA-ZUKE PICKLES

Yields : 1 cup
Preparation time : 15 minutes



INGREDIENTS :
1 Japanese cucumber (about 90 g)
1 small eggplant (about 90 g)
2 tsp salt
1 mioga or torch ginger bud
1/2 tsp Japanese soy sauce

HOW TO MAKE :
1. Rub 1/2 teaspoon of the salt onto the cucumber skin. Rinse and pat dry.
2. Halve the cucumber lengthwise and cut into wedges. Sprinkle with 1/2 tsp salt, mix and set aside.
3. Halve the eggplant lengthwise and cut into wedges. Sprinkle with `1/2 tsp salt, mix and set aside. 4. Thinly slice the mioga bud diagonally, mix with 1/2 tsp salt and set aside.
5. Place the salted vegetables and soy sauce in a bowl, mix well and cover with a lid and a weight to press. Set aside for half a day. The pickles can be kept refrigerated for 3 days.

GARLIC PICKLED IN MISO - NINNIKU MISO-ZUKE

Yields : 3/4 cup
Preparation time : 15 minutes



INGREDIENTS :
3 bulbs of garlic, cloved peeled and left whole
1 tsp salt
5 tbsp inaka miso
4 tbsp sugar

HOW TO MAKE :
1. Sprinkle the garlic with the salt and set aside for 3 hours.
2. Pat dry with paper towels.
3. Mix the miso and sugar until the sugar dissolves.
4. Add the garlic cloves and set aside to marinate for 4 days before serving.

DAIKON PICKLED IN MISO - KABU NO MISOZUKE

Yields : 1 cup
Preparation time : 15 minutes




INGREDIENTS:
400 g daikon radish (about 15 cm), washed, peeled,halved lengthwise
1 tsp salt
100 g inaka miso
2 tbsp sake
4 tsp sugar

HOW TO MAKE:
1. Sprinkle the daikon with the salt and set aside for 2-3 hours.
2. Squeeze gently in a muslin cloth to remove moisture.
3. Mix the miso, sake and sugar until the sugar dissolves.
4. Coat the daikon with the miso mixture and set aside to marinate for 3 hours.
5. Remove the daikon from the marinate and slice into thick wedges.

PICKLED CABBAGE , CARROT AND CUCUMBER

Yields : 2 cups
Preparation time : 20 minutes

pickled cabbage, carrot and cucumber

INGREDIENTS:
1 small Japanese cucumber
1 small carrot, washed and peeled
2 cabbage leaves, washed and drained, cut into small pieces
1 1/2 tsp salt
Sesame seeds, roasted, to garnish (optional)

HOW TO MAKE :
1. Rub 1/2 tsp of the salt onto the cucumber skin. RInse and pat dry.
2. Then, halve the cucumber lengthwise and slice into matchstick, slice the carrots the same way.
3. Add the remaining salt to all the ingredients and mix gently.
4. Tranfer to a covered container and leave overnight. Garnish with the sesame seeds before serving.

PICKLED GINGER - GARI

pickled ginger

Yields : 1 cup
Preparation time : 20 minutes
Cooking time : 5 minutes

INGREDIENTS:
250 g young ginger, peeled and thinly sliced diagonally
85 ml rice vinegar
2 tbsp mirin
2 tbsp sake
5 tbsp sugar

HOW TO MAKE:
1. Rinse the ginger slices thoroughly and blanch in boiling water and set aside to drain.
2. Add the rest of the ingredients into a saucepan and bring to a boil, stirring to dissolve the sugar. Set aside to cool.
3. Place the ginger in a sterilized jar and pour the vinegar mixture over it.
4. Cover and keep for 3-4 days before using. The ginger keeps well refrigerated for 1 month - it may develop a pale pink color as it ages.
5. Serve with sushi and other Japanesedishes.

PICKLED EGGPLANT - NASU NO SHIOMOMI

Yields : 1 cup
Preparation time: 15 minutes

INGREDIENTS:
250 g Japanese eggplants, washed, halved lengthwise and cut into 1 cm slices
2 tsp salt
sesame seed, roasted and crushed to garnish (optional)

HOW TO MAKE :

1. Sprinkle the eggplants with the salt and set aside for 10 minutes.
2. Squeeze gently in a muslin cloth to remove moisture.
3. Serve garnished with the sesame seeds.