Zucchini is relatively new to Japan, but Japanese farmers have started growing them alongside native chayote, bitter melons and other vine vegetables. Try slicing the summer squash and tossing it with umami-packed shoyu koji, a sweet-salty condiment made with soy sauce and rice, to make a zingy quick pickle.
Ingredients
- 3 medium zucchini (about 1 pound), cut crosswise 1/4 inch thick
- 1 cup shoyu koji
Directions
- In a medium bowl, toss the zucchini with the shoyu koji and let stand for 30 minutes; serve.
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Recipe Credit: Nancy Singleton Hachisu
Image Credit: Fredrika Stjärne
