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 

Nancy Singleton Hachisu
September 2014

Gallery

© Fredrika Stjärne

Recipe Summary

total:
40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

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

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