Cucumber recipes · Japanese recipes

Cucumber tsukemono (Japanese pickled cucumbers)

Kenji Morimoto shares his easy recipe for cucumber tsukemono. This crunchy cucumber pickle goes with everything, and makes a great intro to the addictive world of pickling. Kenji says: “Cucumber tsukemono is sometimes referred to as pori pori – an onomatopoeic word in Japanese for ‘crunchy’. It’s a variety of shoyuzuke (a soy sauce-based pickle) and one of my favourites – so easy to make, full of flavour and it plays on the savoury-sweet combo I love. I’ve added some heat in the form of chilli, ginger and chilli bean paste, but it’s a good pickle to play around with, so feel free to experiment” Kenji is a fourth generation Japanese American living in London. As a child he was in charge of the family pickle-making, while today he hosts supperclubs and leads fermentation and pickling workshops. Right now, he’s working on his first cookbook. Make his cabbage asazuke next.