Japanese

Dairy-Free

Vegan

Vegetarian

Snack

Pickling & Preserving

This is a variety of shoyuzuke (or pickled in shoyu) and can work with a variety of mushrooms - I'd suggest going for Asian varieties (and ones that aren't too big as larger ones have more water content) and particularly, ones that have small caps as this is all part of the beauty of this pickle.  I really find these quite whimsical - not just cute but beautiful when plating or adding an element to a dish. 

Traditionally, these are eaten as a side dish (on top of tofu, for example) but I love mixing it into Japanese preparations of rice - think chirashi, mazegohan, or takikomigohan.  But they're also delicious with eggs, in an omelette, or added to a sandwich or salad.   

mushroom shoyuzuke 

Gluten-Free

Side

I'm Buddhist and the lotus has always been a part of that story - from muddy waters, beautiful blossoms arise.  That was one of the ideas behind this pickle, giving it even more beauty through dying it naturally with beetroot. 

Due to the starchiness of the lotus root, it's best eaten within a week or two, and how to eat it?  Well given it's sweet and sour tang, it's a great addition to a pickle platter (as it's just so beautiful) or chopped into a salad, but if you're leaning into Japanese cuisine, mix it into rice (chirashi or a mazegohanv) or serve it alongside sushi.  Your guests will be impressed.

Consider adding aromatics to this if you choose - some of my favourite are dried chilli (thinly sliced), ginger, or lemon peel. 

lotus root amazuzuke 

This is - in many ways - a perfect example of classic Japanese flavours in a crunchy bite, and adds visual diversity to your pickle plate if you cube or baton your daikon, the latter of which I did here. Another slightly "unusual" element with this one is the inclusion of sesame oil which really elevates this dish, adding a delicious smoky nuttiness to the pickle.

It’s best to eat these immediately (aka within ~10 days) as the salt/acid content is not high enough for long term storage.

Shiokombu (salted kombu) is necessary here and normal kombu seaweed cannot be used as a replacement.  

daikon shiokombuzuke 

an ode to persimmon + childhood memories of the perfect cut fruit 

Appetizer

What you’ll find with Japanese pickles is that many of them are QUICK, especially any under the asazuke (浅漬け) category (meaning quick or lightly pickled).  

Whilst the Japanese palate can lean sweet with many pickles mirroring this, this asazuke doesn’t have any additional sugar due to the natural sweetness of the apple cider vinegar and persimmon.  Unique umami comes from the shio kombu or salted seaweed - I’d recommend you find this (commonly available online or from Japanese grocery stories) as it’s an incredible ingredient and normal kombu won’t work as well here (if you only have normal kombu I’d recommend not using it due to the speediness of this “pickle”). 

I love the combination of the persimmon with the turnip, the latter providing a subtle heat.  Pro tip: eat the turnip and persimmon slices together in one bit for an explosion of flavour. 

This series has been so cathartic in reflecting on my childhood and the food memories instilled by my grandparents and parents.  Persimmon is a favourite for most of my family but this is a celebration of the appreciation for seasonality my mom showed me from a young age. 

persimmon + turnip asazuke 

Let's transform the humble radish into one of my favourite (and one of the easiest) pickles, a form of amazuzuke or sweet vinegar pickle.  This radish amazuzuke is quite striking in colour but also fun in size, and is similar to my easy at home method for making takuan (the yellow daikon sweet vinegar pickles many of you are familiar with).  

The brine is fairly universal (and customisable - feel free to add other aromatics) and can be used for other vegetables, but there's something so perfect about a whole pickled small radish: beautiful on a pickle platter or in a bento box, and just the perfect size. 

radish amazuzuke 

きゅうりのポリポリ漬け - crunchy, munching, and oh so delicious 

This cucumber tsukemono is a variety of shoyuzuke, or pickled in a soy sauce based brine.  As with many of these pickles, there's a beautiful balance of acid from the apple cider vinegar, sweetness from mirin (and of course, the sugar), and umami from the soy. The aromatics are strong with this one - add more to your own personal taste. 

Note the type of cucumbers I used for this - larger water bound varieties are not ideal (usually also have thicker skin and more seeds).  Also, you'll note that I used a paper towel when pickling - this is a common Japanese trick to keep everything submerged to ensure a more consistent brining. 

crunchy cucumber pickles 

quick short-cut version of the classic yellow pickle 

What I love most about these are its sweetness, crunch, and bright yellow hue.  

Traditionally, making takuan is quite the lengthy process: dehydrating whole daikon in the sun followed by several months of fermentation in a rice bran bed.  I don't know who has time for that - especially when we were kids with two working parents - so we opted for this much simpler version which is vinegar based (more like an amazuzuke, or sweet vinegar pickle).  Turmeric is key here for that distinctive yellow. 

These are familiar pickles - often seen across Japanese and Korean cuisine.  Slice them into strips for gimbap or makizushi or eat it alongside your next rice bowl (or even tucked into a sandwich!). 

easy takuan 

one of my favourite seasonal twists to misozuke 

Misozuke is a form of tsukemono (Japanese pickles) where miso is the main fermentation agent.  This same method can work for various vegetables - such as daikon and cucumber - and even protein such as tofu and meat (!!), however for it to properly ferment, you’ll need to ensure the miso used is unpasteurised (or homemade!); using miso alone can work however the addition of the mirin adds a gentle sweetness. 

And what to do with the fairly liquified miso? The miso itself doesn’t extract a ton of flavour from the rhubarb (which may surprise you given how much water there is from the rhubarb), so you can use it just as you’d use miso in your kitchen! 

rhubarb misozuke 

Kohlrabi Misozuke is a variety of misozuke, or Japanese tsukemono where the mode of pickling is miso.

"Zuke" means to pickle in Japanese.  So Miso - zuke, pickled in miso, get it? 

Many varieties of veg will work with this type of pickling however the way in which you prepare the veg (surface area!) + the amount of time in the pickling bed will be the two variables to balance.  A carrot slice will take more time than a piece of cabbage - both will work, but the timing will vary based on the structure of the veg. 

But with many of my recipes, you'll be the judge to know when you're happy with the flavour but I'm going for deeply savoury + crunchy.  The type of pickles you can appreciate just with a simple bowl of rice.  That said, I recently served these alongside some kimchi toasties and it was fantastic. 

Misozuke contains multitudes - some methods just use miso as the pickling bed, others, such as the one below, is sweeter and flavoured with kombu + ginger.  Like it spicy?  Throw in a whole dried chilli pepper.  But start basic and then start playing around with flavours.

kohlrabi misozuke 

tsukemono | 漬物

This vibrant pineapple kimchi combines the tropical sweetness of fresh pineapple with classic Korean flavors of gochugaru, garlic, and ginger. A versatile ferment that's ready to eat immediately or can be left to develop deeper, funkier notes over a few days, it offers a perfect balance of heat, umami, and fruity brightness. The recipe's adaptability allows for vegan variations using miso or soy sauce in place of fish sauce, making it accessible for various dietary preferences.

Pineapple Kimchi

kimchi 

Dessert

You’re probably familiar with strawberry daifuku, or mochi filled with anko (sweet bean paste) and a strawberry, now fairly ubiquitous in Japanese food markets and festivals.  But this method works with most fruit and not surprisingly, fig works exceptionally well here. 

Texturally interesting and obviously delicious (if you like figs, but who doesn’t?).

I don't often see people use kirimochi in this way - kirimochi is often left as a block, either toasted or grilled, but they can easily be boiled down which make daifuku making very easy! 

fig daifuku | いちじく大福

Everyone has that one dish where the mere mention brings backs memories of a person, and for me, that's kinako.  It's a perfect sweet snack or dessert.   

Kinako is roasted soybean powder and my maternal grandmother always loved eating it, mixed with sugar, and covering sticky and glutinous mochi.  It's an earthy ingredient and I'm often surprised it hasn't become more mainstream as time has passed but when mixed with sugar (and perhaps even with a pinch of salt), it becomes a rather addictive flavour.  I tend to think mochi is really just the vehicle to enjoy this kinako sugar mixture. 

My mother also loves kinako mochi and as she showed me her process of making it, much as my grandmother did, it's one of those "recipes" where ingredients are more-or-less eyeballed and to personal taste.  My family (as well as Japanese, more generally) have a sweet leaning palette so feel free to adjust the below to your preferences!  

My family tends to boil mochi as our preferred method however if you prefer to toast or grill it, it'll still be delicious. 

kinako mochi | きな粉餅

Frying

We always had bags of senbei (Japanese rice crackers) at home growing up, usually a combo of different types but my favourite were rice crackers in a salty sweet shoyu (soy sauce) glaze and wrapped in nori. 

Isobeyaki, a common grilled (or toasted) mochi - clearly reminds me of this but is objectively more decadent: soft chewy and slightly charred mochi, an umami sweet sauce and then texturally fun thanks to the crunch of the nori.  Alternatively, the mochi can also be toasted in the oven or even boiled.  The beauty of mochi. 

Once you have your hands on some kiri mochi, the rest of the prep is fairly straight forward and you probably have nearly everything you need in your pantry.  And eat these whilst they're still warm and gooey! 

isobeyaki mochi | 磯辺焼

Breakfast

Sautéing

Mochi is a perfect canvas for flavour and this holds particularly true when eaten with daikon oroshi, or grated daikon radish, flavoured with ginger, dashi, and scallions.  This is a common garnish often seen with grilled or fried foods due to its freshness and slight spice.  And on that note, do taste the daikon oroshi before using it for this dish as I often find that the heat and spice of daikon can really vary so you may want to adjust the flavours and seasoning.

daikon oroshi mochi | 大根おろし餅

Nut-Free

Baking

There are many dishes I associate with my mom and zenzai is one of them; we didn’t grow up making this often but it’s always the first choice of Japanese desserts for mom if on offer.

Kiri mochi comes to the rescue again and is simply baked in the oven - the texture is incredible and soaks up all of the delicious red bean soup. Using prepared anko, or sweeter azuki beans, makes this satisfying dessert very easy - you can opt for making it from scratch but comfort cooking often is helped when it’s easy!

Super easy one! The soup is 200g prepared anko (sweet azuki beans) + 100ml water, but add more or less based on preference and bring to a low simmer. You can add a small pinch of salt but often the prepared sweet beans have this!  

zenzai | ぜんざい

mochi 

This is a combination of two of my favourite ferments: 

(1) The ubiquitous pink turnip pickles (torshi) seen across many Middle Eastern, Slavic, and Balkan cuisines

(2) Beetroot kvass, a fermented drink hailing from Easter Europe 

It works well and given the overlap in technique, it made sense.  Feel free to adjust or change the spices (garlic? ginger? allspice?) or add fresh herbs (parsley or mint?) but I've leaned into citrus notes with lemon + sumac. 

You're left with crunchy tangy pickles and a delicious brine - try a shot in the morning! 

kohlrabi torshi x beetroot kvass 

lactofermentation - wet brining 

This sauerkraut swaps in kohlrabi for cabbage.  

I often eat kohlrabi in a chunkier form: it absorbs flavour tenderly with an hombre gradient of colour, but the crunch!  Oh, so satisfying.   This, however, is not that but is yet another wonderful way of celebrating kohlrabi.  By box grating the kohlrabi, the surface area changes drastically but makes it very easy to dry brine. 

Like most forms of dry brining lactofermentation, the ingredients, amounts, and spice + herb combinations are incredibly customisable.  Other things I'd throw into this: 

preserved lemon, sumac, thyme, coriander seeds, (fresh) mint, carrot, fennel, jalapeno 

Recipe collections

All recipes