Cucumber and Wakame Pickles (Kyuuri to Wakame No Amasuzuke)

“This recipe is from a great Japanese food site, Just Hungry. This is a Japanese style instant pickle, not one meant to be preserved like Western style pickles. These sweet and sour and salty pickles should be eaten within a few days, and kept in the refrigerator. This uses the fueru (or kind that just requires soaking) type of wakame”
2hrs 5mins

Ingredients Nutrition

  • Marinade
  • 8 tablespoons rice wine vinegar
  • 12 teaspoon dashi powder or 1 piece kombu seaweed, 4 inches square
  • 1 12 tablespoons sugar
  • 1 teaspoon sea salt
  • 4 tablespoons boiling water
  • 1 whole dried red chili pepper (optional)
  • Vegetables
  • 1 large English cucumber
  • 2 tablespoons dried pre-cut wakame seaweed


  1. Combine marinade ingredients in a zipper bag or non-metal bowl and shake/ stir until sugar is dissolved.
  2. Cut cucumber into thick slices or small chunks. Place in marinade along with wakame.
  3. Refrigerate 2-3 hours or overnight. Pour off marinade to serve.
  4. NOTES: Marinade can be reused once, simply boil, let col, and add fresh veggies. Other veggies to try: turnips, carrots, radishes, daikon radishes.

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