Mustard Pickled Vegetables are called ‘Karashi-zuke’ in Japan. Eggplant, Daikon, Turnip, and many other vegetables can be pickled. They are quite sweet and have a sharp flavour of Mustard. I didn’t like it at all when I was a child. Today, I made it for the first time in many years. My daughter tasted it for the first time and said, ‘Eww, it tastes strange’, then she shivered with a frowning face. Well, I enjoyed it very much with my cold beer.


4 Servings


1 large Continental Cucumber *it weighed 320g

1 teaspoon Salt
1 tablespoon Sugar
1 tablespoon Mustard Powder *I used Japanese Mustard that is quite hot
2 tablespoons Sake (Rice Wine) OR Water

  1. Trim the ends of the Cucumber and cut into about 2cm thick pieces.
  2. To marinate, you need a right size jar or container to keep the Cucumber pieces in the marinade. I have found a ziplock bag is the easiest option. Keep everything in the bag and remove the air, so that the Cucumber pieces can stay in this minimal amount of marinade.
  3. Marinate in fridge for several hours OR overnight. Drain the marinade and serve.