Japanese Soy-Vinegar Pickled Cucumbers Recipe

Traditionally in japanese cuisine, whenever rice is served it is accompanied by a small plate of pickles known as tsukemono. Tsukemono is often served along with steamed rice, donburi (a rice bowl dish), a japanese meal, or bento and can either be made of pickled vegetables or fruit. When made with cucumbers, this tsukemono is referred to as shoyuzuke kyuri. The procedure for cooking this specific tsukemono recipe differs from western-style pickling in that the cucumbers are simply steeped in the cooked soy-vinegar marinade but not actually cooked themselves, nor stored in sterilized jars. For this reason, this tsukemono recipe will keep in the refrigerator similarly to any perishable food.