• Miwa


Having Japanese pickles in your fridge always guide you a healthy eating habit.

This pickles recipe calls for only 2 condiments to season it!

It comes out very crunchy and flavorful!

Other than Japanese pickles recipe , I'm showing how you can arrange the pickles into Onigiri and Ochazuke ( rice in a soup) on Youtube.

Don't forget to watch the video before you try!



<Yield> 3 servings

<Prep time> 10 mins (not including resting time in the fridge)

<Cook time> 0 mins


300g of KOMATSUNA leaf

1 tsp of salt

1 tsp of kombu-cha

1 tsp of red chili pepper flakes


1; Wash komatsuna leaf . Make sure to remove all dart. Remove the fibrous part on the stalk. Leave them in water for 15mins to remove the bitterness.

2; In a zip bag, add 1 & 1 tsp of salt. Massage and leave it for 30mins with something heavy (1kg) on top of it.

3; Cut the corner of zip back and squeeze the water. Transfer the komatsuna leaf into the new zip bag. Sprinkle kombu-cha and red chili flakes. Rub and leave it for 2 hours in a fridge. Cut into bite size and ready to be enjoyed!

<Miwa’s tips> ※Watch more on YouTube!

・bok choy, Chinese cabbage , cucumber and radish will be the substitution of Komatsuna leaf.

・If you can't find kombucha, you can use kombu dashi powder. If that's the case, add 1 ½ tsp of kombu dashi powder.

・Do not skip the red chili flakes for the preservation purpose.

・See Onigiri & Ochazuke recipe by arranging this pickle.

<Storage time>

Store it in a air-tight container in the fridge for 1 week.

2021/01/22 MIWA