Is it when you rub salt on the cucumber on the cutting board? This procedure removes the warts on the surface and makes fine scratches to make it for the taste to soak in. This is the purpose, so I rinsed it off immediately. I just rubbed it on the cutting board about 10 to 20 times.(*´▽｀*)/ arigato!
@lilmissburberry3937 Some let the salt rest anywhere from half hour to several days to pull the moisture out of the cucumber. The sake kasu will be transferred in later. Basically a brine like fish or American pickles.
Konnichiwa-! I looked up the vinegar I use and the white vinegar. As it turns out, substitutions can be made. The difference compared to the grain vinegar I used in my video is that white vinegar seems to be a little more acidic and less sweet. You can change the amount of sugar and salt to your liking.(´▽｀*)Thank you!
Thank you for watching! I made a video of lightly pickled cucumber.(Quick japanese pickles/asazuke) There are many ways to make Japanese pickles,but This is a basic recipe that is easy and fast to make. I hope this helps you(´▽｀*)
Lightly sweet-sour, crunchy and very refreshing. Very different from western pickles because they sometimes eat it as a snack in summer time. If you don’t like western pickles texture or strong flavors like me, you should give it a try :)
So what's the point of rinsing them off at the end? Aren't you getting rid of all the flavor or is it infused in the cucumber? Will it still have the flavor inside even after rinsing?
I know the creator of the video replied but here's another possible answer. This is a quick prep recipe. I've watched other videos & most of the time they let the sliced cucumbers with salt sit for 5-30 minutes to draw out the moisture from sliced cucumbers then add seasonings. In this recipe the salt + other ingredients are add then let sit in the refrigerator so the excess water is drained after seasoning. I haven't tried the recipes to see if leaving the water would taste good as in American style pickling. I suppose a more drained cucumbers is the way Japanese prefer to serve this side dish.
So much better than talking when sometimes a person's accent might be difficult to listen to. You can even stop pause and see the instructions. Your Lost!!
![[Haruma Recipe]Japanese Food Recipes in English](http://yt3.ggpht.com/ytc/AIdro_l3izDaTUlfP8OKAax3W23S0u3UppV6AhoNGOThdyKDCA=s48-c-k-c0x00ffffff-no-rj)
I just made these with a katsu and miso for my family and the all loved them! Thank u so much for the recipe it will become a staple in our household
Arigato! \(*´▽｀*)/ Thank you!
Thank you for a clear recipe! 😊
Arigato! \(*´▽｀*)/
great recipe! thank you!
Arigato! (*´▽｀*)/
Useful video
Arigato! \(*´▽｀*)/ Thank you!
I followed your video and i love it. I don’t have that Japanese mustard so it feels like it missing something😂 but overall is delicious.
Arigato! \(*´▽｀*)/
❤Thank you
Arigato! \(*´▽｀*)/ Thank you!
Thanks for providing English subtitles
Arigato! (*´▽｀*)
I am confused. Doesnt the flavor of the Japanese mustard and the vinegar come off when you rinse?
That's I want to ask 😅
どのありがとございました！
ありがとうございます！Arigato! \(*´▽｀*)/
Question: at the salt part, did you let it sit on the pickle? If so, for how long? Or did you immediately rinse it?
Is it when you rub salt on the cucumber on the cutting board?
This procedure removes the warts on the surface and makes fine scratches to make it for the taste to soak in.
This is the purpose, so I rinsed it off immediately.
I just rubbed it on the cutting board about 10 to 20 times.(*´▽｀*)/ arigato!
@@harumarecipe yes! And ty! This is for a last minute project so tysm^^
@lilmissburberry3937 Some let the salt rest anywhere from half hour to several days to pull the moisture out of the cucumber. The sake kasu will be transferred in later. Basically a brine like fish or American pickles.
Is it necessary to wash the vegetables in the end?
If you don't wash it, it will taste very salty.
It will feel like you are eating salt as it is. \(*´▽｀*)/Arigato!
Hi Haruma-san! May I ask if white vinegar can work well for this recipe? Thanks~
Konnichiwa-!
I looked up the vinegar I use and the white vinegar.
As it turns out, substitutions can be made.
The difference compared to the grain vinegar I used in my video is that white vinegar seems to be a little more acidic and less sweet.
You can change the amount of sugar and salt to your liking.(´▽｀*)Thank you!
Thank you for watching!
I made a video of lightly pickled cucumber.(Quick japanese pickles/asazuke)
There are many ways to make Japanese pickles,but
This is a basic recipe that is easy and fast to make.
I hope this helps you(´▽｀*)
How does it taste like?
Pickles that not ready to be eaten
Lightly sweet-sour, crunchy and very refreshing. Very different from western pickles because they sometimes eat it as a snack in summer time. If you don’t like western pickles texture or strong flavors like me, you should give it a try :)
So what's the point of rinsing them off at the end? Aren't you getting rid of all the flavor or is it infused in the cucumber? Will it still have the flavor inside even after rinsing?
The flavor is soaked into the cucumber!
Therefore, if you don't wash off the salt from cucumbers, they will be salty. \(*´▽｀*)/
I know the creator of the video replied but here's another possible answer. This is a quick prep recipe. I've watched other videos & most of the time they let the sliced cucumbers with salt sit for 5-30 minutes to draw out the moisture from sliced cucumbers then add seasonings. In this recipe the salt + other ingredients are add then let sit in the refrigerator so the excess water is drained after seasoning. I haven't tried the recipes to see if leaving the water would taste good as in American style pickling. I suppose a more drained cucumbers is the way Japanese prefer to serve this side dish.
Can't hear captions... Bye! 👎👎👎
lmao I'm surprised you're literate enough to form that sentence
So much better than talking when sometimes a person's accent might be difficult to listen to. You can even stop pause and see the instructions. Your Lost!!