Japanese Pickled Cucumber


by: Just One Cookbook

The Japanese usually serve several kinds of pickled dish along with white rice for each meal. Although Japanese restaurants or supermarkets here in the US do not offer many varieties, there are a ton of selection in Japan. In fact, there are specialty stores that just sell various types of pickles!


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serves: 3

1 English cucumber


2 tbsp soy sauce

1 tbsp sesame oil

1/2 tsp La-Yu (Japanese chili oil, see Pantry), more for spicier

1/2 tsp sugar

1/2 tsp White sesame seeds

Nutrition Facts
Japanese Pickled Cucumber

Servings Per Recipe: 3

Amount per Serving

Calories: 71

  • Total Fat: 5.2 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 672.4 mg
  • Total Carbs: 5.2 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 2.6 g
  • Protein: 2.1 g

how is this calculated?

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1.  Peel the cucumber. Instead of peeling all the skin, alternate so it looks nice. Cut the cucumber in Japanese cutting technique called Rangiri.

2.  Combine all the ingredients for seasonings in a Ziploc bag and mix well.

3.  Add the cucumbers inside and rub from outside the bag. Keep in the fridge for 1-2 hours but do not marinate too long as it gets too salty.

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