Tsukemono Moriawase

Tsukemono — literally 'pickled things' — are the unsung heart of Japanese cuisine, served at every meal from a humble teishoku set lunch to kaiseki banquets. This moriawase (assortment) showcases three classic methods: salt-press, rice bran, and miso pickling, demonstrating the full spectrum of Japanese fermentation tradition.

Serves: 4

Ingredients

Shiozuke (Salt-Pickled Cucumber)

• 2 Japanese cucumbers (or 1 English cucumber, about 300g / 10 oz), sliced 5mm / ¼ inch
• 1½ tsp fine sea salt
• 1 tsp sesame oil
• ½ tsp toasted sesame seeds

Shio Koji Daikon

• 200g (7 oz) daikon radish, cut into matchsticks
• 2 tbsp (30g) shio koji (salted rice koji)
• 1 tsp rice vinegar

Miso-Pickled Carrot

• 2 large carrots (about 250g / 9 oz), peeled, cut into batons
• 4 tbsp (60g) white miso (shiro miso)
• 1 tbsp mirin
• 1 tsp sake

Instructions

1. Shiozuke cucumber: Toss cucumber with salt in a bowl. Place a weighted plate on top and press for at least 30 minutes at room temperature. Rinse, squeeze dry, then toss with sesame oil and sesame seeds. Ready to eat immediately, best within 2 hours.
2. Shio Koji Daikon: Combine daikon matchsticks with shio koji and rice vinegar. Mix well, cover, and refrigerate for at least 4 hours or overnight. Rinse lightly before serving.
3. Miso carrot: Mix miso, mirin, and sake in a small bowl. Smear evenly over carrot batons using your hands or a spatula. Place in a zip-lock bag and refrigerate for at least 12 hours or up to 2 days. Wipe off excess miso before serving; cut into smaller pieces if desired.
4. Arrange all three pickles on a wooden board or slate in small individual piles. Serve cold as a side dish or between courses.

Cook's Notes: Each element can be made independently. Shio koji is available at Japanese grocery stores or online; it imparts a mild, savoury umami depth that regular salt cannot replicate. These pickles have no gluten and are naturally very low in calories.