Quick and Easy Japanese Pickles

Quick and Easy Japanese Pickles

Make lots and enjoy salad-style.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Cooking time does not include the time required for pickling.
  • Nutrition values are for 41% consumption of the marinade.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


5 cm (2 in.)


1/2 stalk


50 ml (1-3/4 fl. oz.)

50 ml (1-3/4 fl. oz.)

50 g (1-3/4 oz.)

5 cm (2 in.)


  1. Chop all of the vegetables into small pieces.
  2. Cut dried konbu seaweed (A) into pieces 1 cm (1/2 in.) wide and 3 cm (1-1/4 in.) long.  Mix with the other ingredients from (A) to make the marinade.
  3. Pickle the vegetables (1) in the marinade (2) for half a day.

Cooking Basics

Carrots - random cut

Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.

Cucumbers - random cut

Cut off both ends, and rotate the cucumber as you chop from end to end.

Daikon radish - random cut

Peel the daikon radish and cut in half lengthwise, or cut into quarters lengthwise if large. From the edge, cut up irregularly into bite-size pieces.


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