Miso-Zuke

The saltiness and strong flavour of miso are the two ideal qualities for making pickles. Red or white miso can be used on its own or often flavoured with mirin and sake to make miso-doko (miso mash). Fish and shellfish, poultry and beef can be marinated before grilling (broiling) and vegetables that have been marinated are then eaten as pickles. All crunchy vegetables are suitable for pickling in miso but gobo (burdock root), is probably better than anything else for pickling in miso. Ready-to-eat gobo miso pickles are usually available in packets at Japanese supermarkets.