Vegetable misozuke
Savor the delightful fusion of Japanese miso and fresh vegetables with this easy-to-follow vegetable misozuke recipe. Immerse your taste buds in the umami-rich flavors of miso-fermented pickles while reaping the health benefits of this traditional Japanese pickling technique.
Ingredients
Instructions
Make the miso mixture
In a bowl, combine miso paste, sugar, sake or mirin, and rice vinegar (if using). Mix well to create a smooth paste.
Coat the ingredients
Spread a thin layer of the miso mixture on a plate or tray. Place the vegetable or tofu pieces on top, then coat them with the remaining miso mixture, ensuring they are fully covered.
Ferment the misozuke
Transfer the coated vegetables or tofu to a clean, airtight container. Cover and let them ferment at room temperature for a few days to a few weeks, depending on your desired flavor and texture. Check the misozuke periodically, and adjust the fermentation time to your preference.
Enjoy
When the misozuke has reached your desired level of fermentation, remove the pieces from the miso mixture and gently scrape off any excess paste. The misozuke is now ready to be enjoyed as a side dish, snack, or accompaniment to a meal.
Notes
Marinate your choice of vegetables, like daikon, radish, cucumbers, eggplant, carrots and more.
The miso paste from misozuke can be reused for another batch, but it may need to be refreshed with additional miso paste or seasonings to maintain its flavor and effectiveness.
Variations
You can use this recipe with tofu. Substitute 1 lb vegetables with 1 lb firm tofu, well drained and excess moisture removed.