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.
Slideshow: How to Make Pickles
3 medium zucchini (about 1 pound), cut crosswise 1/4 inch thick
1/4 cup shoyu koji
How to Make It
In a medium bowl, toss the zucchini with the shoyu koji and let stand for 30 minutes; serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.