Celery asazuke

Name: Celery asazuke
Prep time: 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Japan
Ingredients: 400 g celery stalks, including inner leaves, cut into 4cm pieces; 1.5 tsp fine salt; 1 tsp caster sugar; 2 tsp light soy sauce; 1 tsp rice vinegar; 1 tsp sesame oil; 1 cm piece fresh ginger, peeled and cut into fine matchsticks; 1 tsp toasted sesame seeds; 1 small dried red chilli, seeds removed and finely shredded (optional)

Japanese lightly pickled celery: crisp, clean, and ready in an hour

Origin: Japan

From the journey of Celery.

Asazuke (浅漬け, literally 'shallow pickle') is one of the most important techniques in the Japanese culinary repertoire, a quick, salt-based preparation that lightly cures vegetables, drawing out some moisture, softening their texture slightly, and concentrating their flavour, without the long fermentation of traditional Japanese tsukemono. Asazuke is the everyday pickle of the Japanese home kitchen: made in the morning to be eaten at dinner, or made the previous evening to be ready for breakfast alongside miso soup and rice. Almost any vegetable can be prepared in asazuke style, but celery is one of the most well-suited: its freshness and aromatic character are preserved rather than overwhelmed by the light brine. Celery was introduced to Japan during the Meiji period (1868–1912), when Japan's rapid modernisation brought many Western vegetables into cultivation. It was initially used in yoshoku (Western-influenced Japanese cooking), but was quickly absorbed into the broader Japanese vegetable repertoire. The celery asazuke tradition reflects the Japanese culinary philosophy of finding the most elegant and least intrusive way to present an ingredient: the technique enhances rather than transforms, and the result tastes more purely of celery than celery eaten raw.

Ingredients

Celery

400 g celery stalks, including inner leaves, cut into 4cm pieces

Brine

1.5 tsp fine salt
1 tsp caster sugar

Seasoning

2 tsp light soy sauce

Acid

1 tsp rice vinegar

Flavour

1 tsp sesame oil

Aromatics

1 cm piece fresh ginger, peeled and cut into fine matchsticks

Finish

1 tsp toasted sesame seeds

Optional

1 small dried red chilli, seeds removed and finely shredded (optional)

Method

Cut the celery into pieces. If using thick outer stalks, consider cutting them in half lengthways first for more even pickling. Place in a bowl.
Add the salt and sugar. Toss well to coat. Let stand for 15 minutes, tossing once or twice. The celery will release some moisture.
Squeeze the celery gently but firmly to remove the drawn-out moisture. Discard the liquid.
Add the soy sauce, rice vinegar, sesame oil, ginger, and dried chilli (if using). Toss to combine.
Transfer to a clean jar or sealable container. Press down firmly to compact the vegetables. Refrigerate for at least 1 hour before serving.
Serve as a small side dish (ko-bachi) alongside steamed rice and miso soup, or as part of a Japanese meal spread. Scatter with sesame seeds.

Notes

Celery asazuke keeps for 3–4 days refrigerated. The celery leaves are important: they have a more intense, aromatic character than the stalks and contribute significantly to the flavour of the finished pickle. Do not discard them. For a more elaborate version, add thin strips of yuzu zest (or lemon zest), which provide a beautiful citrus fragrance that pairs perfectly with celery. A tablespoon of mirin added with the soy sauce produces a slightly sweeter, more rounded pickle.

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Ingredient originTrade or transit route

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