Today, I tried making Asazuke (Japanese lightly pickled cucumbers). It’s incredibly simple—just slice the cucumbers and let them soak in a vinegar-based marinade.
The result? The cucumbers became much easier to eat and very refreshing. I’ve heard that eating cucumbers before a meal can help suppress blood sugar spikes and support weight loss. I’m excited to keep this up and see the results!
Ingredients
| Item | Amount | Calories | Cost |
|---|---|---|---|
| Cucumbers | 300g | 42 kcal | ¥195 |
| Vinegar | 40g | 10 kcal | ¥11 |
| Soy Sauce | 10g | 7 kcal | ¥5 |
| Sugar | 6g | 23 kcal | ¥2 |
| Shiro-dashi | 5g | 2 kcal | ¥5 |
| Salt | a pinch | – | – |
| Total | 361g | 84 kcal | ¥218 |
(Calories and costs are approximate.)
Instructions
- Prep the cucumbers: Cut the cucumbers into bite-sized pieces using the rangiri (diagonal roll-cut) technique.
- Mix the marinade: Combine all the seasonings in a container (Tupperware) and mix well.
- Pickle: Add the cucumbers to the container, toss to coat, and let them sit in the refrigerator for 2 to 3 hours.
And that’s it! A crunchy, low-calorie addition to any meal. I’m looking forward to seeing if this simple habit makes a difference in my health routine.
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