I hope that your interest in the world of koji is in full throttle since the introduction of shio koji and shoyu koji. Here, I would like to share this easy pickled cucumber with shoyu koji recipe. It uses shoyu koji as a pickling agent.
In Japanese, this recipe is called きゅうりの醤油糀浅漬け or kyūri no shōyu kōji asazuke. It’s a type of tsukemono (Japanese preserved vegetables) called shoyukojizuke 醤油糀漬け/醤油麹漬け which utilizes shoyu koji to pickle the ingredient(s). Because pickling cucumber takes a short amount of time (ready in a few hours), this type of pickling method is called asazuke 浅漬け.
You’ll love this pickled cucumber with shoyu koji! ❤️❤️❤️