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Give your vegetable side dishes an extra boost of umami with this easy asazuke vegetable pickle recipe. The shio koji acts as the pickling agent in this recipe, and it works by breaking down the starches and proteins in the vegetables into sugars and amino acids respectively. By allowing the vegetables to pickle for a short amount of time, the primary flavour of the vegetable remains while extra umami tones, plus just a hint of sweetness, are added.