Crunchy, Spicy Cucumbers
The catergory of foods known as tsukémono runs the gamut from sokuseki (“impatient”) and asazuké (lightly pickled) to furuzuké (literally “old” or overly pickled) foods that are intensely-flavored and/or deeply fermented.
There are dozens of kinds of cucumber tsukémono; the vegetable itself lends itself to being paired with a wide range of flavors. Below two recipes, one featuring karashi mustard, the other wasabi horseradish.
Both of these cucumber pickles would be considered asazuké because they can easily be assembled in less than 30 minutes and ready to eat shortly thereafter. Both retain their zippy taste and crunch for 4 or 5 days though the intensity of flavor and color may fade a bit as time passes. Best to refrigerate, especially in hot weather.
Wasabi-Pickled Cucumbers
胡瓜のわさび漬け
Kyūri no Wasabi-Zuké
Mustard-Spiked Kōji-Pickled Cucumbers
胡瓜の辛子麹漬け
Kyuuri no Karashi Kōji-Zuké
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残暑 Zansho Lingering Heat and 納涼 Nōryō Escaping the Heat
