Quick Soy-Pickled Zucchini

Zucchini is relatively new to Japan, but Japanese farmers have started growing them alongside native chayote, bitter melons and other vine vegetables. Author Nancy Singleton Hachisu slices the summer squash and tosses it with umami-packed shoyu koji, a sweet-salty condiment made with soy sauce and rice, to make a zingy quick pickle.

  • Total Time:
  • Servings: 6

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  • 3 medium zucchini (about 1 pound), cut crosswise 1/4 inch thick
  • 1/4 cup shoyu koji

How to make this recipe

  1. In a medium bowl, toss the zucchini with the shoyu koji and let stand for 30 minutes; serve.

Contributed By Photo © Fredrika StjÃrne Published September 2014

471988 recipes/quick-soy-pickled-zucchini 2014-08-11T18:35:08+00:00 Nancy Singleton Hachisu asian|japanese|side-dishes|6|basic-easy|fast|healthy|no-cook|vegetarian|snack september-2014 recipes,quick-soy-pickled-zucchini 471988

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