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Tsukemono - Misozuke (Miso Pickling)
4.7 from 24 votes

Tsukemono - Misozuke (Miso Pickling)

Did you know that you can pickle fresh seasonal vegetables with miso? Known as Misozuke, these Japanese tsukemono pickles are among the easiest to make at home. The result is unmistakable umami that‘s so good with plain steamed rice! 

Prep Time
12 mins
Cook Time
3 mins
Additional Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 4
Calories: 44 kcal
Course: Side Dish
Cuisine: Japanese

Ingredients

For the Misodoko Pickling "Marinade" (make one batch per ingredient)
  • 1 cup miso paste
  • 2 Tbsp mirin
  • sugar (optional)
For the Add-in Options
  • 1 piece kombu 4 inches, 10 cm per piece, dried kelp
  • 8 cloves garlic
  • 1 red chili peppers
  • ¼ tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
For the Ingredients to Pickle (read the blog post for more suggestions)
  • 2 carrot 6 oz, 170 g
  • 5 radish 8.8 oz, 250 g, red

Instructions

    Cup of Yum
  1. Gather all the ingredients.
To Make the Misodoko (Pickling "Marinade")
  1. We make one batch of misodoko for each ingredient. For radish misozuke, we make a plain misodoko. In a medium bowl, combine 1 cup miso, 2 Tbsp mirin, and sugar (optional). Mix well.
  2. For carrot misozuke, I add kombu and garlic cloves for additional flavor. Cut 1 piece kombu (dried kelp) into thin strips and mix it together with the misodoko. Other optional add-ins include 1 red chili peppers and ¼ tsp ginger (grated).
  3. Transfer each misodoko into a resealable bag or glass container with a lid.
To Prepare the Vegetables
  1. Rinse 5 red radishes well under water. Peel 2 carrots and cut them in half lengthwise.
To Pickle the Vegetables
  1. For the radish misozuke, add the radishes to the plain misodoko in the resealable bag. Remove the air and seal the bag. Rub the radishes with the misodoko through the bag.
  2. For the carrot misozuke, add the carrots and 8 cloves garlic (peeled) to the bag with the kombu strips in it. Remove the air and seal the bag. Rub the carrots with the misodoko from outside the bag.
  3. Store in the refrigerator. Depending on the ingredients, the misozuke is ready in 2–3 hours to 2–3 days.
To Serve
  1. Remove the radishes from the misodoko, wiping off any excess miso. Cut the radishes in half and serve.
  2. Remove the carrots from the misodoko, wiping off any excess miso. Cut them into smaller pieces and serve.
To Reuse the Misodoko
  1. When you find your misodoko has some liquid in it, transfer it to a saucepan. Cook it on a low heat and let the liquid evaporate. You can reuse misodoko for up to a month. Please read the blog post for more details.

Nutrition Information

Calories 44kcal (2%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 310mg (13%) Potassium 302mg (6%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 7125IU (143%) Vitamin C 14mg (16%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 44

% Daily Value*

Calories 44kcal 2%
Carbohydrates 8g 3%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 310mg 13%
Potassium 302mg 6%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 7125IU 143%
Vitamin C 14mg 16%
Calcium 35mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.