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1 week ago | norecipes.com | Marc Matsumoto

Cook 300 grams Japanese short-grain rice (2 rice cooker cups) in a rice cooker, reducing the water by about 3 tablespoons. If you're cooking it on the stovetop, check out my how to cook rice tutorial. Use a rolling pin to roll 6 aburaage from the center out toward the edges. This helps separate the layers by releasing the trapped air, making them easier to open into pouches. Cut each aburaage in half, then gently open the cut ends to form pockets.

3 weeks ago | norecipes.com | Marc Matsumoto

Crisp, salty, and packed with umami, Japanese pickled vegetables bring a burst of contrasting colors, textures, and tastes. Known as tsukemono (漬物) in Japanese cuisine, these aren't just condiments; they're an essential part of every Japanese meal. They cleanse the palate, preserve produce, and sneak in big flavor with minimal effort. From the light crunch of asazuke to the briny depth of shoyuzuke, this lineup of common types of pickles encompasses a spectrum of textures and tastes.

3 weeks ago | norecipes.com | Marc Matsumoto

This Japanese pickled cucumber recipe taught to me by my grandfather is a quick way to make delicious tsukemono packed with umami. Throughout most of its history, Japan was an agrarian society centered on producing rice and vegetables. That's why it's no surprise that traditional Japanese food focuses on white rice, along with foods that go along with rice to season it.

3 weeks ago | norecipes.com | Marc Matsumoto |Kathy Stroup |Jen Brulé

Simple to make and wildly flavorful, these Japanese pickled carrots are a classic shoyuzuke pickle perfect for snacking, bento, or side dishes. If you've got carrots and soy sauce, you're just a few steps away from these savory-sweet Japanese pickled carrots. Shoyuzuke (醤油漬け) means "pickled in soy sauce," and it's a traditional Japanese method that uses the salt and deep umami of soy sauce to brine and preserve.

3 weeks ago | norecipes.com | Marc Matsumoto |Kathy Stroup |Jen Brulé

This fast, fresh asazuke delivers the crisp, salty crunch of homemade Japanese pickles with just a handful of ingredients and a few hours of pickling time. Asazuke (浅漬け) literally means "lightly pickled, and it's my go-to when I'm craving something crisp and refreshing to go with a Japanese meal. Although it is a type of tsukemono (漬物), this quick Japanese pickled cabbage isn't lacto-fermented like kimchi or nukazuke.