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  • Writer's pictureMiwa


Updated: Feb 7




<Yield> 2 servings

<Prep time> 10 minutes (does not include marinating time)

<Cook time> 0 minutes


1 small carrot (80g)

1 small cucumber (80g)

50g daikon/ turnip


4 tbsp soy yogurt/ regular yogurt (100g)


1. Thinly slice (about ¼ inch) the carrot, cucumber and turnip.

2. Into a container, mix together the miso paste and yogurt. Add in the vegetables (step 1) and toss them to coat. Let it sit in the fridge for at least 16 hours to a max of 48 hours. Rinse off the marinade under a faucet and transfer to a plate.

<Miwa’s tips> ※Watch more on YouTube!

1. If you want to keep the pickles for more than 2 days, make sure to wash off the marinade then store it in a container, otherwise the pickles would be too salty.

2. Soy yogurt is the best for this recipe.

3. Leftover marinade can be utilized in a soup such as tomato soup and miso soup. If you add your choice of oil to the leftover marinade, it makes a delicious dressing. No wasting^^

<Storage time>

Store in an air-tight container in the fridge for up to 5 days after removing the marinade.

★Do you need any help on starting Japanese cooking at home? Click here!


2023/07/22 MIWA

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