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Overhead shot of Japanese pickled carrots with a dried chili accent—crisp, savory, and vibrant with soy sauce sheen and umami-rich depth.
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Japanese Pickled Carrots (Shoyuzuke)

Simple to make and wildly flavorful, these Japanese pickled carrots are a classic shoyuzuke pickle perfect for snacking, bento, or side dishes.
Course Condiments & Pickles
Cuisine Japanese
Keyword pickled, pickles
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 3 minutes
Pickling Time 2 days
Total Time 2 days 3 minutes
Servings 10 servings
Calories 25kcal
Author Marc Matsumoto

Ingredients

  • 260 grams carrots (peeled and trimmed)
  • ½ cup soy sauce
  • ¼ cup water
  • 15 grams evaporated cane sugar (~1 mounded tablespoon)
  • 2 dried chili peppers
  • 2 grams konbu (1.5x2-inch piece)
Grams + US Cups - US Standard

Instructions

  • If your carrots are very thick, halve or quarter them lengthwise so that they are about ¾ of an inch in diameter.
  • Add ½ cup soy sauce, ¼ cup water, 15 grams evaporated cane sugar, 2 dried chili peppers, and 2 grams konbu to a plastic zipper bag and swish the mixture around to dissolve the sugar.
    ½ cup soy sauce, ¼ cup water, 15 grams evaporated cane sugar, 2 dried chili peppers, 2 grams konbu
  • Add 260 grams carrots to the bag, and press out as much air as possible before sealing the bag.
    260 grams carrots
    Submerging carrots in a soy sauce brine to make Shoyuzuke Pickles.
  • Let the carrots pickle in the fridge for 2-3 days before eating.
    A plate of carrot shoyuzuke, a Japanese pickle brined with soy sauce.

Video

Nutrition

Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 667mg | Potassium: 111mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4370IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.4mg