4 Easy Soy Sauce Pickles 4種類の簡単醤油漬け

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  • Crunchy, refreshing, and flavorful, these Japanese soy sauce pickles (Shoyuzuke) are super easy to make at home and so delicious with steamed rice and miso soup. Let’s make 4 easy variations! 

    4 Mason jars, each filled with a different soy sauce pickles.

    The Japanese pickles, or Tsukemono, are a staple in our daily meal. When you serve steamed rice and miso soup, you will always see a small plate of pickles accompanying them. Many families make their own pickles at home as it’s easy to make and a great way to enjoy more vegetables!

    Today, I’ll show you 4 Easy Soy Sauce Pickles. That’s right, four kinds! I just couldn’t pick one, so you get to try them all.

    Why You Should Make These Soy Sauce Pickles

    • So ridiculously easy
    • Only use pantry ingredients
    • Fun to eat with plain steamed rice
    • Always good to have a healthy add-on dish to bring more appetite and diversify the nutrients
    • Versatile with ingredients and flavors

    4 Mason jars, each filled with a different soy sauce pickles.

    How to Make 4 Easy Soy Sauce Pickles

    Crunchy, refreshing, and flavorful, these Japanese soy sauce pickles (Shoyuzuke) are super easy to make at home and so delicious with steamed rice and miso soup. Let’s make 4 easy variations!

    What You Will Need to Make Soy Sauce Pickles

    1. Four Main Ingredients for Pickling

    Kikkoman Gluten Free Tamari Soy Sauce, rice vinegar, sugar, and salt.

    • Soy sauce – I use Kikkoman® Gluten-Free Tamari Soy Sauce to make it gluten-free.
    • Rice vinegar – It’s mild and works great for Japanese recipes. If you use other types, reduce the amount since they are more acidic.
    • Sugar – I use organic cane sugar.
    • Salt – It’s used to remove moisture from the vegetables.

    2. Add-on Flavors

    Sesame oil, ginger, garlic, red chili peppers, and katsuobushi.

    3. Vegetables for Pickling

    Komatsuna, celeries, daikon radish, and Japanese cucumbers.

    4. Mason Jars and Glass Weights

    Mason Jars and Pickle Weights

    4 kinds of soy sauce pickles are served in a white bowl, along with steamed rice and miso soup.

    How to Serve Soy Sauce Pickles

    Typically, pickles are served in a bigger bowl or plate and shared communally at the center of the table. You can also serve each pickle on individual small plates. It’s all personal choice, depending on the dinner setting or how you’d like to present the meal.

    Tiny plates - Mamezara

    The Japanese tableware includes Mamezara (豆皿), which is a tiny plate, about 3 inches in length. They come in various sizes, colors, and shapes, which work great for pickles.

    Enjoy making your own Soy Sauce Pickles at home. Your steamed rice will never be boring if you keep these delicious pickles around!

    4 Mason jars, each filled with a different soy sauce pickles.

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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    4.75 from 4 votes
    4 Mason jars, each filled with a different soy sauce pickles.
    4 Easy Soy Sauce Pickles
    Prep Time
    45 mins
    Cook Time
    1 min
     

    Crunchy, refreshing, and flavorful, these Japanese soy sauce pickles (Shoyuzuke) are super easy to make at home and so delicious with steamed rice and miso soup. Let's make 4 easy variations! 

    Course: Side Dish
    Cuisine: Japanese
    Keyword: chili cucumber, daikon, pickle
    Servings: 4 Mason jars (of different pickles)
    Author: Nami
    Ingredients
    Soy Sauce Pickling Solution
    Daikon Soy Sauce Pickles
    • 1/3 daikon radish (1 lb, 454 g)
    • 2 tsp kosher/sea salt (use half for table salt)
    • 1 dried red chili pepper
    Cucumber Soy Sauce Pickles
    • 3 Persian/Japanese cucumbers (1 lb, 454 g)
    • 2 tsp kosher/sea salt (use half for table salt)
    • 1 dried red chili pepper
    • 1 knob ginger
    Celery Soy Sauce Pickles
    • 5 stalks celery (6 oz, 170 g)
    • 2 cloves garlic
    • ½ tsp sesame oil (roasted) (I used Kikkoman® Sesame Oil)
    Komatsuna Soy Sauce Pickles
    Instructions
    1. Gather all the ingredients.
      4 Easy Soy Sauce Pickles Ingredients
    To Make the Soy Sauce Mixture
    1. The recipe is for one batch of pickling. If you are going to make 4 kinds, you have to make 4 x. If you are making just 2 kinds, make double. In a small saucepan, combine soy sauce and rice vinegar.

      4 Easy Soy Sauce Pickles 1
    2. Add sugar, and bring it to near boiling point over medium heat. Mix (or swirl) the sauce a few times to melt the sugar until dissolved. Set aside to let cool completely.

      4 Easy Soy Sauce Pickles 2
    To Make Daikon Soy Sauce Pickles
    1. Peel and cut daikon into quarters lengthwise, and cut them into ¼ inch (6 mm) slices.

      4 Easy Soy Sauce Pickles 3
    2. Place the daikon slices in a sieve (I use a flat sieve). Sprinkle salt over the daikon and spread it evenly. Set aside for 30 minutes to withdraw water from the daikon.

      4 Easy Soy Sauce Pickles 4
    3. Meanwhile, remove and discard the seeds from the red chili pepper and cut it into thin slices.

      4 Easy Soy Sauce Pickles 5
    4. Once the moisture is taken out from the daikon, quickly rinse under water to get rid of the salt. Then transfer the daikon to a clean towel or paper towel.

      4 Easy Soy Sauce Pickles 6
    5. Dry the daikon with the towel and transfer it to the Mason jar.

      4 Easy Soy Sauce Pickles 7
    6. Add the chopped red chili pepper and cooled soy sauce mixture.

      4 Easy Soy Sauce Pickles 8
    7. Put two glass weights on top of the daikon and close the lid. Mix the daikon and soy sauce mixture by swirling the jar.

      4 Easy Soy Sauce Pickles 9
    To Make Cucumber Soy Sauce Pickles
    1. Slice the cucumber into ¼ inch (6 mm) slices and sprinkle salt. Set aside for 15 minutes.

      4 Easy Soy Sauce Pickles 10
    2. Meanwhile, remove and discard the seeds from the red chili pepper and cut it into thin slices.

      4 Easy Soy Sauce Pickles 5
    3. Peel the ginger, slice it into thin slabs, and then cut into julienned pieces.

      4 Easy Soy Sauce Pickles 11
    4. After 15 minutes, quickly rinse under water to remove salt and transfer to a clean towel.

      4 Easy Soy Sauce Pickles 12
    5. Dry the cucumber with the towel and remove the moisture.

      4 Easy Soy Sauce Pickles 13
    6. Transfer the cucumber slices to the Mason jar and add the cooled soy sauce mixture.

      4 Easy Soy Sauce Pickles 14
    7. Add the chopped chili pepper and julienned ginger.

      4 Easy Soy Sauce Pickles 15
    8. Put 2 glass weights and close the lid. Mix the cucumber and soy sauce mixture by swirling the jar.

      4 Easy Soy Sauce Pickles 16
    To Make Celery Soy Sauce Pickles
    1. Cut the celeries into ½ inch (1.3 cm) pieces and transfer them to the Mason jar.

      4 Easy Soy Sauce Pickles 17
    2. Peel 2 garlic cloves. Add the soy sauce mixture to the Mason jar.

      4 Easy Soy Sauce Pickles 18
    3. Add the sesame oil and the garlic cloves.

      4 Easy Soy Sauce Pickles 19
    4. Put one glass weight and close the lid. Mix the celeries and soy sauce mixture by swirling the jar.

      4 Easy Soy Sauce Pickles 20
    To Make Komatsuna Soy Sauce Pickles
    1. Cut the komatsuna into 2 inches (5 cm) pieces and transfer to the Mason jar.

      4 Easy Soy Sauce Pickles 21
    2. Add the cooled soy sauce mixture and the katsuobushi.
      4 Easy Soy Sauce Pickles 22
    3. Mix the katsuobushi with komatsuna with chopsticks. Put one glass weight and close the lid. Mix the komatsuna and soy sauce mixture by swirling the jar.

      4 Easy Soy Sauce Pickles 23
    To Store and Enjoy Soy Sauce Pickles
    1. Store the pickles in the refrigerator. They are ready to consume after 3 hours (depending on the vegetable and thickness of the cut). Consume within 3-7 days (Denser vegetables like daikon tend to keep longer without getting too salty while cucumbers or leafy veggies get saltier quickly).

      4 Mason jars, each filled with a different soy sauce pickles.
    Recipe Notes

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

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