Crown Tournament 10/19/2019 Mikawa ae (Miso & Sesame Cucumber Pickles)

Crown Tournament 2019: Mikawa ae (Miso and Sesame Cucumber Pickles)

From the Muromachi-period Honzen Ryori menu served at Crown Tournament (October 19, 2019): crisp cucumbers dressed in a miso–sesame emulsion, bright with rice vinegar and shiso.

Mikawa ae — Photo courtesy of Avelyn Grene (Kristen Lynn)

Originally published 11/25/2019 Updated 11/6/2025

This beautifully simple dish was a standout on the first tray. The balance of salt, sweetness, and umami offered a refreshing counterpoint to the grilled and simmered items. The redaction draws on Sengoku Daimyo’s Redactions of Japanese Dishes, aligning with techniques seen in late medieval Japan.

Original Note

Chop up cucumber with its skin. Sprinkle in some salt, rub it in, and quickly rinse and wring it out. Put in dried bonito shavings. Dress with poppy miso thinned with irizake and vinegar. If it is tough, the skin can be left out.

Modern Redaction

• 1 ¾ lb Japanese cucumbers (or 2 English cucumbers)
• ½ tablespoon kosher or sea salt
• 4 tablespoons toasted sesame paste (recipe below) or tahini
• 3 tablespoons white miso
• 2 tablespoons rice vinegar
• 6 shiso leaves (Thai basil or basil may substitute)
• Optional: pinch dried bonito flakes (katsuobushi)

1. Slice cucumbers thinly. Toss with salt and rest 10 minutes.
2. Combine sesame paste, miso, and rice vinegar to make a smooth dressing.
3. Squeeze excess liquid from cucumbers; fold into dressing. Marinate 3–4 hours.
4. Finely ribbon the shiso leaves and scatter on top to serve.

Toasted Sesame Paste

• 1 cup white sesame seeds
• 1 cup neutral oil

1. Toast sesame seeds at 350°F (175°C) for 8–12 minutes, shaking occasionally, until golden and fragrant.
2. Cool slightly, then process while slowly adding oil until smooth.
3. Store refrigerated up to one month in a sealed jar.

What is Irizake?
A classic seasoning made by gently simmering sake with dried bonito and sour plum, then straining and reducing. In pre-modern kitchens it often filled the role that soy sauce later took.

Choosing Your Miso
White miso (shiro) is mild and sweet — ideal for dressings. Red miso (aka) is aged longer and saltier, best for stews. Mixed miso (awase) blends both for balanced flavor.

🥕 Dietary Notes

• Vegan and gluten-free if using gluten-free miso.
• Feast logistics: salt and slice ahead; fold in dressing 3–4 hours before service for best texture.

Paired Dish

See also: Kohaku-namasu (Daikon and Carrot Salad)

More from the Japanese Crown Tournament Feast

📜 Series Hub – Honzen Ryori Overview and Menu

Sources and Further Reading

• Sengoku Daimyo – Redactions of Japanese Dishes
• The History of Miso (Abokichi)
• What is Honzen Ryori?

AI Assistance Disclosure

Portions of this post were developed with assistance from ChatGPT (GPT-5). AI support was used for: SEO and metadata structuring, HTML formatting, dietary labeling, and readability refinement. All historical research, recipe testing, and final editorial decisions were made by the author.

More from the Japanese Crown Tournament Feast

Explore the full Muromachi-period Honzen Ryōri series from the 10/19/2019 Crown Tournament.

📜 Series Hub – Honzen Ryōri Overview & Menu

🐢 Symbolism: Turtle (Urashima Tarō) · 🟢 Symbolism: Marimo Balls · 🔶 Symbolism: The Power of Five

📚 Research Sources & Inspiration · 🍽️ What is Honzen Ryōri?

On-Table

Vegetarian Gyoza · Sarada yō kyabetsu (Japanese Slaw) · Fukujinzuke (Red Pickles)

Hon-zen — First Tray

Namazu Kabayaki (Catfish) · Gohan (Rice) · Gari (Pickled Ginger) · Mikawa-ae (Miso/Salt Cured Cucumber) · Kohaku-namasu (Daikon & Carrot) · Tsuru no shiru (Crane Broth) · Edamame · Shiobiki / Himono (Grilled Dried Fish)

Nino-zen — Second Tray

O-Zōni (Rice Cake Soup) · Aemaze (Fish Salad) · Sakabite (Sake-Flavored Fish) · Onishime (Simmered Veg) · Shimofuri (Blanched Fish) with Irizake · Ebi no Umani (Shrimp) · Hoshi Sāmon (Cold-Smoked Salmon) · Sumashi-jiru (Clam Soup) · Yuzuke (Hot Water over Rice) · Tamagoyaki · Goma-ae (Spinach) · Wakasagi Nanbanzuke

Sanno-zen — Third Tray

Kuri Gohan (Chestnut Rice) · Kabocha no Nimono (Simmered Squash) · Kinoko no Sūpu (Clear Mushroom) · Shōga Pōku-maki Nasu (Ginger Pork & Eggplant) · Kakuni (Braised Pork Belly) · Suppon Nabe (Turtle Soup)

Okashi — Sweets

Anmitsu (Mochi, Anko, Agar, Kuromitsu) · Kaki (Persimmon) & Mikan (Tangerine) · Jasmine Green Tea Ice Cream · Agar (Kanten) · Red Bean Paste & Kuromitsu