Green shiso leaves add a fresh, unique aroma to this asazuke, making it a perfect summer dish. Many people grow shiso in their gardens, but it’s also fairly easy to find at markets.

This asazuke is another dish I frequently prepared at the soba kappo–style restaurant where I used to work.

This sweet and salty pickle is traditionally served with Japanese curry. But, of course, it’s just as delicious when enjoyed on its own or with other meals.