Quick Pickled Shimeji Mushrooms

Shimeji Mushrooms are those lovely tiny caps on a long skinny stalk that grow together on a base and are typically Japanese (although they also grow elsewhere). Sometimes they are just labelled as exotic mushrooms, but don’t let your green grocer get away with that. Enquire as to the exact type, you have a right to know.

The other day we made a dish of udon noodles and shimeji with a miso mushroom broth. The remaining mushrooms are made into this lovely quick pickle which will last a week in the fridge. Eat it as a pickle accompaniment to meals, as part of a mezze plate, in salads or piled on top of hot soups. I hope you love these little mushies* as much as I do.

Shimeji is often used as a collective term for about 20 or so different varieties of mushrooms. Although there are specific shimeji mushrooms, labelling or produce is not as specific,  and you will find that the collective term includes smaller mushrooms of different varieties. Never mind, though, they are all delicious.

*mushies is Australian slang for Mushrooms

Similar recipes include Chinese Cold Cucumbers, Carrot and Kombu Quick Pickle, Celery Quick Pickle with Chilli, and Cucumber and Radish Quick Pickle.

Browse all of our Mushroom recipes, and all of our Quick Pickles. Our Japanese recipes are here. Or take some time to explore our Late Winter dishes.

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Udon and Shimeji Mushrooms with a Miso Mushroom Broth

Shimeji mushrooms are a popular mushroom in Japan with wonderful umami flavour. They grow at the bottom of Japanese oaks and red pines. When raw they have a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushrooms have a pleasant, firm, slightly crunchy texture and a slightly nutty flavour. They love soups, stews and noodle dishes, and can be sauteed and slow roasted.

Similar dishes include Miso Slow Braised Cabbage, Quick Pickled Shimeji Mushrooms, Hot and Sour Soup, Slow Cooked Creamy Mushrooms, Mushrooms for Toast, and Caramelised King Oyster Mushrooms.

Browse all of our Mushroom recipes and all of our Noodle dishes. Our Japanese recipes are here. Or take some time to explore our Late Winter dishes.

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Daikon Miso Pickles

Tsukemono are traditional Japanese pickles, and they are extremely diverse. Some require a massively long fermentation time and lots of prep, others give new meaning to the term quick pickle taking 5 minutes from start to finish. Misozuke are pickles made with miso.

Given our love for miso, and our love for pickles, it is really a surprise we haven’t made miso pickles before. It’s remedied today with this recipe for Daikon Miso Pickles. It is a recipe that can be used for a large variety of vegetables, so once you have your miso base established, you can make continuous pickles.

Similar recipes include Green Apple Pickle, Quick Pickled Radishes, and Quick Carrot Pickle.

Browse all of our Miso dishes and our Daikon recipes. Or browse all of our Late Winter dishes.

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Broth and Dipping Sauce for Japanese Noodles and Tofu

We don’t often make bowls of noodles, but really, I don’t know why. This broth (or dipping sauce) is delicious. Topped with fresh greens, mushrooms, spring onions, the noodles are far too good to ignore. Although we used Japanese noodles for today’s dish, we used Chinese Spinach as our greens, along with cute little pieces of yuba (dried beancurd) tied in knots. I know that you will enjoy this dish.

Use this broth or dipping sauce for any noodle dish or tofu dish, or for anything else that you would like to use a broth or dipping sauce with. Kept fairly thick, it makes a great dressing too, for Asian style salads.

Japanese Noodles are served cold in summer and hot otherwise, in a broth or with a dipping sauce. The broth or dipping sauce can be made up to a week before use. We make our own vegetarian dashi (stock) for the sauce with handful of dried mushrooms, some dried seaweed and light miso paste.

Similar recipes include Miso and Tahini Sauce, Spread and Dressing, Soy and Sesame Dipping Sauce, and Sesame Ginger Dipping Sauce.

Are you looking for other Noodle recipes? Have a look at the wealth of noodles available. Try Persian Noodles with Eggplant, Saffron and KashkKitsu Udon.

You might also like our to explore our Dipping Sauces, Noodle recipes and  Japanese dishes. Or check out our collection of Late Spring recipes.

This recipe is from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006. It is a recipe we still use often, when we feel in a noodle mood.

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Miso Soup with Wakame

Miso has made its way back into our kitchen. A favourite of old, somehow it disappeared from our ingredients some time ago. But I adore soup made simply from dissolving a spoon of miso in hot water. Sip. Feel relaxed. Comforted. Rested.

There are dozens of different types of miso. Today we’re using Genmai. Genmai Miso is a mellow, sweet, golden miso paste of whole soybeans and brown rice which is traditionally aged in cedar kegs for up to 18 months. It is good for soups, sauces and slow cooked dishes, and is often referred to as Brown Miso. This is a version of the recipe that came with the miso – I have tinkered with it a little. It is an unusual one for me, as I usually just add sliced vegetables to miso dissolved in hot water. It is quick, easy and delicious, and sautes the vegetables briefly before adding to the soup.

Please remember to offer miso soup to your friends and family when they are overwrought, when they are having a hard time, when they are so tired they can no longer stand up, when they have a young kids or babies that won’t allow them to sleep, or when life throws enormous challenges at them. It is incredibly restorative.

Please also read my recipe for making amazing miso soups.

Similar recipes include Miso Vegetables and Rice with Sesame Dressing, Miso and Tofu Dipping Sauce and Dressing, Miso and Tahini Sauce, Spread and Dressing, Miso Sesame Dressing, Tofu, Spinach and Sesame-Miso Napoleans, and Japanese Baked Eggplant with Miso and Sesame.

Browse all of our Miso recipes and all of our Soups. Or explore our Early Autumn dishes.

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Very Quick Radish Pickles | Japanese Radish Pickles

Simple Pickled Radishes

Lucy Nourish Me is in love with the flavours of the orient – shoyu, tamari, mirin, rice wine vinegar, rice vinegar, kombu and much more more. She uses them with aplomb. Right now I am exploring radish recipes, and Lucy has a couple that remove the tangy peppery flavour and make the radishes a great vehicle for the flavours of Japan.

Lucy adapted this recipe from Jamie Oliver, and of course (can’t help myself) I have adapted it again. What a nice chain we make, linking recipe to person to recipe to person over time and space.

This is the quickest and simplest of radish recipes, honestly. I love the peppery tang of radishes, but these recipes from the East are a nice change.

Similar recipes include Chinese Cold Cucumbers, Quick Pickled Radishes with Asian Flavours, and Slightly Pickled Cucumber and Red Radish Salad. Also try Slightly Picked Mushrooms with Tamari and Sesame.

Explore our other Radish Recipes and our other Quick Pickles. Try our Japanese dishes. Our Late Spring recipes are all here.

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Japanese Simmered Sautéed Eggplant in Beautiful Broth

This dish has to be eaten to be believed! How can eggplant taste so not-like-eggplant?

Eggplant always surprises.

This is one of those dishes things that is an absolute surprise! The sort of recipe that makes you want to rush out to plant your own huge eggplant patch! This is more of a summer dish in Japan as eggplants are one of the best antidotes to Japan’s hot and sultry summers. But it can be cooked at any time that eggplants are in season. The broth is heavenly, and the eggplant acts like tofu, soaking up all of the flavours.

Similar dishes include Steamed Thai Eggplants with Sesame Soy Dressing, Steamed Thai Eggplants with Chilli and Lime, and Japanese Eggplant with Miso and Sesame.

Browse our Eggplant recipes here and here. Or you might like to browse Japanese recipes here and here. You might also like our Kombu recipes. Check out our easy Summer recipes here and here.

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Cucumber and Avocado Salad with Asian Style Dressing

A quick summer salad that takes less than 5 minutes to make.

The simplest of salads, quick, easy and divine. The cucumber and avocado so soft and delicately balance with the dressing.

Try some other cucumber recipes – Cucumber, Feta, Mint and Dill Salad, Cucumber Yoghurt Salad (Raita), Tomato and Cucumber Cold Soup, or Mozzarella and Cucumber Salad with Caperberries and Lemon.

Perhaps you are looking for Avocado Recipes? Have a look at Avocado and Celery Cold Soup.

Browse our other Cucumber recipes here and here, and our Salad recipes here and here. We have a collection of Bittman Salads here. Or be inspired by our Mid Summer recipes here.

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Pickled Ginger | King Dong

Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. In 1999, when I first made this, it was a different matter, and if you wanted pink pickled ginger, you made your own. Enjoy!

Are you looking for similar recipes? Try Carrot and Kombu Quick Pickle, Pickled Cumquats, and Pickled Jicama.

You might also like to browse our Ginger recipes and our Pickle recipes. Check out our easy Early Spring recipes as well.

There is also a information post on Ginger here. and one on Pickled Ginger here.

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Red Rice with Adzuki Beans Congee

Japan, Korea, China and India have versions of congee, a long-cooked rice porridge. It is delicious and a wonderful winter dish.

After yoga today was a surprisingly good breakfast of red rice cooked, congee style, with adzuki beans, topped with some sesame salt quickly made, spring onions, umaboshi plums, toasted sesame oil and some radicchio finely chopped. At other times there are other toppings.

This is a warming dish, great any time of the day – and especially good on a cold winter’s day.

On the stove top it can take 4 hours to cook, and I love congee cooked in a traditional Chinese clay pot. The flavour is quite different cooked this way. However, this time it was cooked overnight in the rice cooker on the slow cooker setting. Ready at 5am, it stayed warm until I was ready for it after yoga.

Similar recipes include Congee BowlsBlack Glutinous Rice Congee, Sweet Congee with Poached Oranges, Adzuki Bean and Parsley Soup, and Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley.

Are you looking for rice recipes? Browse our collection. We also have Japanese recipes. Our Adzuki Bean recipes are here. Or browse all of our Early Winter dishes.

You might also like to read How to Make Congee.

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