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.