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Cucumber asazuke on a plate with chopsticks

Cucumber Asazuke (Japanese Pickles)

  • Author: JURI
  • Prep Time: 2
  • Cook Time: 30
  • Total Time: 32 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Pickled
  • Cuisine: Japanese
  • Diet: Vegan


The crunchy and refreshing Asazuke (Japanese pickled cucumber) is the perfect summer side dish when you need fresh flavors. It's easy to make with just a quick soak in shio kombu!


  • 2 Japanese cucumbers (260g)
  • 1 Tbsp Shio Kombu (5g)


  1. Cucumbers: Cut them into your desired size.
  2. Put in a bag: Put cucumbers and shio kombu in a plastic bag.
  3. Massage: Hold the edge of the bag and massage with both hands until it changes to brownish all over.
  4. Pickle: Close the bag, put it in a container, and sit in the fridge for more than 30 minutes.


  • Storage: It will last for 3 days in the fridge.
  • Substitute: You can substitute shio kombu with 1 tsp of dashi powder and 1 tsp of sugar.
  • Enjoy variations by adding: Sesame oil and soy sauce to add more flavor, or carrot and cucumber to make it more crispy, or red pepper to make it spicy.
  • If you are not in a hurry, let it sit overnight to absorb the flavor.

Keywords: Japanese pickled cucumber with shio kombu, quick pickled cucumber