Asazuke (Quick Pickles) (浅漬け)
Lightly salted vegetables rested for hours, not weeks - the fresh, crunchy pickle of the modern Japanese table.
| Method family | Brief salting, sometimes with kombu or citrus; not a fermentation - flavour comes from salt and the vegetable itself |
|---|---|
| Keeping | Days in the refrigerator; asazuke is made to be eaten fresh |
Asazuke means 'shallow pickling', and shallowness is the point: cucumber, cabbage, aubergine or daikon rests in salt (or a prepared asazuke base) just long enough to season and lightly soften, keeping its fresh crunch and colour.
Because no fermentation is involved, asazuke is the safest pickling style to buy and serve abroad and the closest to a seasoned salad. Prepared asazuke-no-moto liquids and powders sold in Japanese shops are simply measured salt and flavouring for this method.
See also
ShiozukeRelated page in this guide.Storing after opening
Related page in this guide.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF), 'Traditional Foods in Japan'; JAS soy sauce standards; Umami Information Center; Kikkoman official information; Wikipedia (CC BY-SA 4.0). Checked 6 November 2026.