Besides the fact that these curry vinegar pickles go very well with alcohol, it's also a great snack. Also very easy to make!

Tsukemono: Curry Vinegar Pickles

Recipe by Chef Kaku (Wasan Brooklyn)

Course Appetizer, Side Dish
Cuisine Japanese


  • 3 Celery Ribs
  • 1 cup Rice Vinegar
  • 1 cup Water
  • 1 cup Mirin
  • 3 Tbsp Soy Sauce (Preferably Koikuchi) *1
  • 3 Tbsp Sugar
  • 2” x 2” Kombu (Dried Kelp)
  • 2 Tbsp Curry Powder


  1. Cut off the base and leaves of the celery and remove fibrous strings. Wash and cut into desired size.
  2. Drain celery and place in a plastic container.
  3. In a small pot, heat all of the ingredients except for curry powder over medium heat and bring to boil. Turn off the heat.

  4. Once not too hot, mix in curry powder.
  5. Pour the sauce over celery and keep it in the fridge for three days.
  6. Enjoy! (Pickles last for about 2-3 weeks in the fridge.)

Recipe Notes

*1 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.