1.
lightly pickled vegetables, quick pickles
Vegetables that have been briefly pickled, typically for just a few hours to a day, in salt, vinegar, or a light brine. Retains a fresh, crunchy texture compared to longer-fermented pickles.
Usage
A type of 漬物 (pickles) characterized by short pickling time and light seasoning. Unlike deeply fermented pickles such as 沢庵 or 糠漬け, 浅漬け preserves the vegetable's fresh color and crunch. Common vegetables used include 白菜 (napa cabbage), きゅうり (cucumber), 茄子 (eggplant), and 大根 (daikon).
The name literally means "shallow/light pickling," contrasting with 古漬け (long-fermented pickles).