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A plate of carrot shoyuzuke, a Japanese pickle brined with soy sauce.

Carrot Shoyuzuke (Soy Sauce Pickles)

Shoyuzuke (醤油漬け) or soy sauce pickles are made by brining vegetables in soy sauce that's been diluted with water and sugar. It's a deliciously easy way to preserve vegetables.
Course Condiments & Pickles
Cuisine Japanese
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 3 minutes
Servings 10 portions
Calories 24 kcal


  • 260 grams carrots (peeled and trimmed)
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 15 grams sugar (~1 mounded tablespoon)
  • 2 dried chili peppers
  • 2 grams konbu (1.5x2-inch piece)


  1. If your carrots are very thick, halve or quarter them lengthwise so that they are about 3/4 of an inch in diameter.
  2. Add the soy sauce, water, sugar, chili peppers, and konbu to a plastic zipper bag and swish the mixture around to dissolve the sugar.
  3. Add the carrots to the bag, and press out as much air as possible before sealing the bag.
  4. Let the carrots pickle in the fridge for 2-3 days before eating.
Nutrition Facts
Carrot Shoyuzuke (Soy Sauce Pickles)
Amount Per Serving
Calories 24 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 667mg28%
Potassium 108mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 4370IU87%
Vitamin C 2mg2%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.