Pickles – Tsukemono –


About recipe

Koji, which accounts for most of the shio koji, used to be used as a substitute for refrigerators to store perishable foods such as vegetables for a long time. There was a time when vegetables were buried in koji to increase their shelf life. Shio Koji pickles (tsukemono) not only increases their shelf life but also enhances their flavour, making them popular among a wide range of age groups from children to adults.


  • 150g of Chinese cabbages or veggies you like
  • 2 tbsp of Shio Koji


  1. Put the chopped vegetables and Shio Koji into a plastic bag and gently massage the mixture.
  2. Then, refrigerate it (Step 1) for 5 – 6 hours to marinate.