How to Make Japanese Carrot Miso Pickles – Misozuke Asian Cooking Recipe Cuisine

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Japan Carrot Miso Pickles (Misozuke)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 10-12 Servings

2/3 cup red miso

 1 clove garlic, minced

 2 tbsp mirin

 2 tbsp sake or dry sherry

 1 tsp kosher salt

 2 cups carrots, ¼-inch slices


Directions:


Combine miso, garlic, mirin and sake to form a thick paste. 

 Submerge carrots in the paste; don’t use more vegetables than can be covered in a thick layer of the paste. Let sit at room temperature for 30 minutes to 1 day. 

 Wipe or rinse off miso before eating.

 *You can reuse the picklingpaste if it can’t do the 2 cups in one go.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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