mushroom shoyuzuke
I mean, aren't they adorable?
Kenji Morimoto•
Oct 14, 2025
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.
Kenji Morimoto is a London-based Japanese American food writer and content creator who specializes in fermentation. He draws from his cultural heritage to teach, write, and share culinary knowledge through various platforms, including his popular Instagram @kenjcooks and his upcoming book "Ferment."
Ingredients (5)
Ingredients (5)
Instructions
Place the prepared mushrooms in a microwave-safe bowl and microwave uncovered for 2–3 minutes. Stir, then microwave for another 4 minutes. The mushrooms should be cooked, with some water collected at the bottom of the bowl
You can also cook this on the stove in a dry pan (without oil) on low heat. Stir this regularly for 5-7 minutes.
Strain the mushrooms and discard the liquid.
In a small pan, bring the remaining ingredients to a simmer, and pour the liquid on top of the mushrooms. Decant into your container of choice and allow the mushrooms to "pickle" / marinate for at least 2-3 hours in the fridge. They are best after 24 hours and should be eaten within 10 days.
Notes
Notes
This recipe should have sufficient brine for the mushrooms but scale accordingly based on your container of choice.
