This is a type of quick pickle (sokuseki-zuke) that can be enjoyed as soon as 3 hours after preparation. As it rests in the refrigerator, the flavor continues to develop, allowing you to appreciate the subtle changes in taste and texture over the next 4–5 days. For the karashi mustard, I recommend using a powdered mustard rather than mustard paste in a tube. Powdered mustard produces a fresher, sharper flavor and contains no unnecessary additives. There are two brands that I recommend: One is S&B Oriental Mustard Powder, which is widely available outside Japan and provides a pleasantly sharp heat. The other is Oni Garashi Powder, which literally means ‘devils karashi powder’, and is my favorite. It develops a robust heat and authentic Japanese mustard flavor. Ingredients (Makes 4-6 Servings) 2 teaspoons Japanese karashi mustard powder 10 ounces cucumber 1 ounce sweet white miso (Miso Master Mellow White) ½ ounce aged, brown miso – Miso Master Traditional Red) 1 tablespoon sugar 1 tablespoon rice vinegar Instructions Prepare the Karashi Mustard PasteIn a small cup, combine the Japanese karashi powder with 2 teaspoons of hot water. Stir vigorously with a spoon or 2–3 pairs of disposable chopsticks until a sharp, pungent aroma develops. Turn the cup upside down on a plate and let it rest for 15 minutes. This resting period allows the mustard's heat and aroma to fully develop. Prepare the CucumberPlace the rinsed cucumber on a cutting board. Sprinkle it lightly with salt and roll it gently under your palms. This traditional technique helps remove any surface bitterness and allows the pickling flavors to penetrate more easily. Rinse both the cucumber and the cutting board.Note: If using a Japanese cucumber (typically seedless), cut it into 1/5-inch (5 mm) diagonal slices. If using a Kirby or British cucumber, cut it lengthwise in half, remove the seeds with a spoon, and slice thinly.Place the cucumber slices in a medium bowl and toss with salt equal to 1% of the cucumber's weight. Let stand for 15 minutes. Make the Pickling SauceIn a medium bowl, combine the miso varieties and 1–2 teaspoons of the prepared karashi mustard paste. Add the sugar and rice vinegar, and mix until smooth and well blended. Pickle the CucumberGently squeeze the salted cucumber to remove excess moisture. Add the cucumber to the bowl with the pickling sauce and toss until evenly coated. Transfer to a storage jar or container. The pickles will be ready to enjoy in about 3 hours and can be stored in the refrigerator for 4–5 days.
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