Instructions Gather all the ingredients. Combine salt, sugar, and Japanese karashi mustard in the sealable plastic storage bag and mix well together. Cut ½ inch off the ends of the cucumbers. Put the cucumbers in the bag and squeeze out the air, close the bag tightly. Taste test your tsukemono to your preferred taste.
Put the cucumbers in the bag and squeeze out the air, close the bag tightly. Rub the cucumbers well with the mixture. Pickle for a few hours (my preferred taste) or up to 1-2 days in the refrigerator. When the cucumbers are ready, discard the liquid and slice the cucumber before serving.
Tsukemono is the Japanese word for "pickles". They come in all shapes, colours and flavours, and are considered an essential side to many Japanese meals along with miso soup and rice. Not only are they packed with complex flavour that helps cleanse the pallet, but they are also known to be nutritious and aid digestion.
This Japanese cucumber salad is a delicious side dish packed with bright, fresh flavors. It’s also a great way to use up extra cucumbers! Traditionally, the dressing can be prepared several ways. Some use an amazu sweet and sour sauce made with rice vinegar and sugar. Other times, a soy-based ponzu sauce with citrus is used.