Asazuke

Asazuke (Japanese浅 漬け) is a method of Japanese cuisine for preserving food in brine. Today it generally refers to the insertion or preparation of raw vegetables ( daikon, radishes, Chinese cabbage and cucumber ) in a seasoning brine. The dishes in the kitchen Asazuke are rich in minerals, vitamins and calcium. Due to the relatively short time and easy way of preparing Asazuke is also popular in Japanese households. Asazuke is thus marinating the French cuisine is very similar.

The oldest evidence of a Asazuke preservation of vegetables date back to the 7th century.