The name implies a food pickled in the morning and ready by the evening.

[3] Asazuke has become a very popular method of pickling in Japanese households due to its ease of preparation.

Because of its short preparation time, asazuke generally lacks the pungency created by other, more lengthy pickling methods but retains more of the fresh taste of the vegetable.

[5] Kimuchi, much like the similarly named Korean kimchi, is a cabbage asazuke but milder in flavor.

Instead of salt, asazuke can also be prepared with vinegar, nuka, or a pickling solution that is sold in stores.