Do you know you can pickle fresh seasonal vegetables and fish with miso? Known as Misozuke, these Japanese miso pickles are one of the easiest Tsukemono you can make at home. The result is unmistakably umami, and so good with plain steamed rice!
We make 2 bags. For radish misozuke, we make a plain misodoko. In a medium bowl, combine ingredients for misodoko and mix well.
For carrot misozuke, I add kombu and garlic cloves for additional flavors. Cut the kombu into thin strips and mix all together. Other optional add-ins include red chili and grated ginger, etc.
Transfer each misodoko into a resealable bag or glass container with a lid.
For the radish misozuke, add the radish in the plain misodoko, remove the air, and seal the bag. Rub with the miso from outside the bag.
For the carrot misozuke, add the carrot and several cloves of garlic (peeled) to the bag with kombu strips in it. Rub the vegetables with miso from outside the bag.
Store in the refrigerator. Depending on the ingredients, misozuke is ready from 2-3 hours to 2-3 days.
When you find your misodoko has some liquid in it, transfer it to a saucepan. Cook it on a low heat and let the liquid evaporate. You can re-use misodoko for up to a month. Please read the blog post for more details.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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 in your own words and link to this post as the original source. Thank you.
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