Zukkiini no shiokoji-zuke / zucchini marinated in salted rice malt

Similar to asazuke overnight pickles, but much simpler. The zucchini starts to take on the full flavor of shiokoji -- mildly salty yet mellow -- from the third day as the raw taste of squash softens.

<Ingredients>

1 zucchini (260 g in photo)
1 tbsp + 1tsp (25-27 g) shiokoji salted rice malt


<Directions>
1.

Slice zucchini into 7-8 mm thick rounds.
Put zucchini in a container, add shiokoji, mix, and let sit in the fridge for a few days.

(Day 2: Zucchini is still firm; water from zucchini starts to pool in container.)

When serving, leave all liquid behind in the container.

<Notes>

• The amount of shiokoji used should be 10% of the weight of ingredient(s).
• The zucchini tastes rather bland on Day 1, and slightly salty on Day 2.