Tsukemono (Japanese Pickles) 漬物
Japanese pickles are normally served with rice and miso soup. There is also a wide variety of Japanese pickles, from salt-only pickles to pickles using rice vinegar and sugar, and pickles using rice brans or rice koji. Japanese pickles play an important role in Japanese meals. Please see the world of Japanese pickles.
What is the characteristic of Japanese pickles ?
Tsukemono (Japanese Pickles, 漬物) are preserved vegetables that are pickled in salt (or salt water), vinegar water mixed with sugar, rice bran or rice koji.
In Japan, it is usually served with various Japanese dishes, including Japanese breakfast, soba or udon noodles and donburi dishes.
In Japanese food culture, pickles play an important role in balancing the whole dish, even though it is a small dish. For example, pickles have the effect of refreshing the mouth. For this reason, pickles are called konomono (Kou no mono, 香の物) or “fragrant things” or “fragrant foods” at long-established Japanese restaurants.
Since tsukemono is a fermented food, there are various healthy benefits like vitamins, antioxidants and probiotics that help keep the digestive system healthy.
Japanese pickles variation
1. Shio-zuke (salted pickles, 塩漬け）
2. Umeboshi (Pickled plum, 梅干し)
3. Takuan (Pickled daikon, たくあん)
4. Shibazuke (Pickled in salt and red shiso leaves, しば漬け)
5. Asazuke (Lightly pickled vegetables, 浅漬け)
6. Nukazuke (Pickled vegetables in rice bran, 糠漬け)
7. Kasuzuke (Pickledvegetables in rice koji/mold, 粕漬け)
8. Shinshoga (Pickled ginger, 新生姜)
9. Rakkyo (Pickled Chinese onion, らっきょう)
10. Benishoga (Pickled and colored ginger, 紅生姜)
What are the popular vegetables for Japanese pickles?
– Daikon radish（だいこん）
– Chinese cabbage（はくさい）
– Lotus root（れんこん）
– Chinese onioin（らっきょう）
Watch How To Make Tsukemono
Recipe : Japanese Pickles
Editor’s Note: This post was originally published on November 4th, 2020.