© Fredrika Stjärne
Active Time
Total Time
40 MIN
Serves : 6

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

How to Make It


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

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