These delicious Japanese style quick pickles are made with cucumber, salt and sugar with a fiery kick of wasabi. Perfect as a side dish or addictive snack and ready in just 12 hours!
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For traditional Japanese cuisine, pickles are a very important element. Not only are they refreshing, but they also add to the visual presentation of the meal and provide added nutrition.
Although, the very first history is unclear, it is said that similar things existed as early as 3000 years ago! And in ancient times of course there were no refrigerators or freezers, so there were already many kinds of methods used to help preserve vegetables.
2 different styles of pickles
There are two different styles for pickles in Japan
- Asazuke (浅漬け) Short-term, a few hours to 2 days
- Nukazuke (ぬか漬け) Long-term, at least 1 month
And today's recipe is in asazuke category as it's easy and ready in just 12 hours.
Popular flavours for pickled cucumbers in Japan
These days, people make pickles with different flavours (some of them are interesting)
Pickles as drinkers' favourites
Even though it's simple, pickles are one of the most popular beer snacks in Japan.
Proper drinkers always opt for pickles rather than heavy snacks and yes, it does go well with beer because of the strong salty taste.
Or people like to have pickles as a side or with plain white rice too!
Wasabi pickled cucumbers
Wasabi pickled cucumbers are one of my favourites.
It has the distinctive spiciness of wasabi with nicely sweet flavour of standard Japanese pickle.
It's easy and flavourful, I recommend to have it with beer or on the side of a teishoku set meal! 🙂
I use S&B Wasabi paste in my recipe, you can purchase it on Amazon.
Check out our video for How to make homemade Japanese cucumber pickles with wasabiPrint
Step by step recipe
Japanese pickles are called called Tsukemono (漬物).
Some of them are, some of them aren't. There are two main different types of Japanese pickles; Asaduke (浅漬け) are lightly pickled but not fermented,
nukaduke (ぬか漬け) are rice bran pickles and fermented in the process.