Recipe courtesy of Aiko and the League of Kitchens

Aiko makes her own koji, the magical mold made from rice that is essential to sake making but is also used for pickled and fermented dishes. It gives a rich umami flavor. Pickles of many kinds are found on the Japanese table as a palate cleanser and as a balancing, bright note.

6 mini cucumbers
2 tablespoons store-bought koji
1/8 teaspoon table salt

Halve the cucumbers lengthwise and then crosswise. Cut into 2 to 2 1/2-inch pieces. Put the cucumbers and the koji in a large ziptop bag and squish and squeeze the cucumbers with the koji. Squeeze out the air and seal the bag. Keep at room temperature for about 30 minutes.
 
Add the salt to the cucumbers and squeeze a little to distribute. Let sit at room temperature for about 20 more minutes before putting in the refrigerator. At this point, the cucumbers will be bright green and liquidy. Remove the cucumbers from the liquid and serve.
 
Cook’s Note: Daikon, turnip, carrots, or Nappa cabbage may also be pickled if cucumbers aren’t in season. The marinating time for the turnip and cabbage are about the same as the cucumber. Add about 30 more minutes for the daikon and carrots.

Makes 4 servings
Prep: 10 minutes

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