{"product_id":"cucumber-and-miso-tsukemono","title":"Cucumber and Miso Tsukemono","description":"\u003ch3\u003eThis is a type of quick pickle \u003cem\u003e(sokuseki-zuke)\u003c\/em\u003e that can be enjoyed as soon as \u003cem\u003e3 hours\u003c\/em\u003e after preparation.\u003c\/h3\u003e\n\u003cp\u003eAs it rests in the refrigerator, the flavor continues to develop, allowing you to appreciate the subtle changes in taste and texture over the next 4–5 days.\u003c\/p\u003e\n\u003cp\u003eFor the karashi mustard, I recommend using a powdered mustard rather than mustard paste in a tube. Powdered mustard produces a fresher, sharper flavor and contains no unnecessary additives.\u003c\/p\u003e\n\u003ch3\u003eThere are \u003cem\u003etwo brands\u003c\/em\u003e that I recommend:\u003c\/h3\u003e\n\u003cp\u003eOne is \u003ca rel=\"noopener\" href=\"https:\/\/everymarket.com\/products\/yamakiyo-oni-karashi-7-1-oz-200-g?utm_source=google\u0026amp;utm_medium=cpc\u0026amp;utm_campaign=23241618718\u0026amp;utm_content=194018747971\u0026amp;utm_term=\u0026amp;gad_source=1\u0026amp;gad_campaignid=23241618718\u0026amp;gbraid=0AAAAACe9t8bkdizS4kYTH_fyHVyX7TOs_\u0026amp;gclid=Cj0KCQjwjvfSBhDpARIsAEiOpSt-OioDoHpGpV65j-nrQQrRX9G0rMHHtkmwEy6JbMJ0JgcVbdavqTcaArVMEALw_wcB\" target=\"_blank\"\u003eS\u0026amp;B Oriental Mustard Powder\u003c\/a\u003e, which is widely available outside Japan and provides a pleasantly sharp heat. The other is \u003ca rel=\"noopener\" href=\"https:\/\/ibspot.com\/us\/products\/s-b-japan-oriental-hot-mustard-powder-85g?variant_id=52639003\u0026amp;gad_source=1\u0026amp;gad_campaignid=23854709930\u0026amp;gbraid=0AAAAACRDzrhty0kHFU7JsYZm_-Ve3Pqq4\u0026amp;gclid=Cj0KCQjwjvfSBhDpARIsAEiOpSs4hQOordJDS5PSgmruNVmSoBPkLySN563Y91_GLJRKiwMWbiK4lv8aAmi5EALw_wcB\" target=\"_blank\"\u003eOni Garashi Powder\u003c\/a\u003e, which literally means ‘devils karashi powder’, and is my favorite. It develops a robust heat and authentic Japanese mustard flavor.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (Makes 4-6 Servings)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e2 teaspoons Japanese karashi mustard powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e10 ounces cucumber\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e1 ounce sweet white miso (Miso Master Mellow White)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e½ ounce aged, brown miso – Miso Master Traditional Red)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e1 tablespoon sugar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e1 tablespoon rice vinegar\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cstrong\u003ePrepare the Karashi Mustard Paste\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eIn a small cup, combine the Japanese karashi powder with 2 teaspoons of hot water. Stir vigorously with a spoon or 2–3 pairs of disposable chopsticks until a sharp, pungent aroma develops. Turn the cup upside down on a plate and let it rest for 15 minutes. This resting period allows the mustard's heat and aroma to fully develop.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cstrong\u003ePrepare the Cucumber\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003ePlace the rinsed cucumber on a cutting board. Sprinkle it lightly with salt and roll it gently under your palms. This traditional technique helps remove any surface bitterness and allows the pickling flavors to penetrate more easily. Rinse both the cucumber and the cutting board.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eNote: If using a Japanese cucumber (typically seedless), cut it into 1\/5-inch (5 mm) diagonal slices. \u003c\/em\u003e\u003cspan\u003e\u003cem\u003eIf using a Kirby or British cucumber, cut it lengthwise in half, remove the seeds with a spoon, and slice thinly.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003ePlace the cucumber slices in a medium bowl and toss with salt equal to 1% of the cucumber's weight. Let stand for 15 minutes.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMake the Pickling Sauce\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eIn a medium bowl, combine the miso varieties and 1–2 teaspoons of the prepared karashi mustard paste. Add the sugar and rice vinegar, and mix until smooth and well blended.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePickle the Cucumber\u003c\/strong\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eGently squeeze the salted cucumber to remove excess moisture. Add the cucumber to the bowl with the pickling sauce and toss until evenly coated. Transfer to a storage jar or container.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eThe pickles will be \u003cem\u003eready to enjoy\u003c\/em\u003e in about \u003cem\u003e3 hours\u003c\/em\u003e and can be stored in the refrigerator for \u003cem\u003e4–5 days.\u003c\/em\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"Hiroko Shimbo","offers":[{"title":"Default Title","offer_id":53513902260518,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/2329\/5526\/files\/11-Day-3-serving-hiroko-shimbo-japanese-chef-recipes-cucumber-miso-zuke-pickles.jpg?v=1784783083","url":"https:\/\/hirokoskitchen.com\/products\/cucumber-and-miso-tsukemono","provider":"Hiroko Shimbo","version":"1.0","type":"link"}