are Japanese preserved vegetables (usually

pickled Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called ...

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

brine Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for br ...

, or a bed of

rice bran Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with germ, it is an integral part of whole grains, ...

). They are served with

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

as an ''

okazu ''Okazu'' ( or ; ; ) is a Japanese language, Japanese word meaning a side dish to accompany rice; subsidiary articles of diet.''Kenkyusha's New Japanese-English Dictionary'', They are cooked and seasoned in such a way as to match well when eate ...

'' (side dish), with

drink A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies a ...

s as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the

kaiseki or is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. There are two kinds of traditional Japanese ...

portion of a

Japanese tea ceremony The Japanese tea ceremony (known as or ) is a Japanese cultural activity involving the ceremonial preparation and presentation of , powdered green tea, the procedure of which is called . While in the West it is known as "tea ceremony", it is se ...

Alternate names

Tsukemono are also referred to as , or , all carrying the meaning of "fragrant dish" in Japanese. The ''ko'' or portion in these names means "fragrant", and the term was used as a ''

nyōbō kotoba was a cant that was originally used by Japanese court ladies during the Muromachi era, and subsequently spread and came to be thought of as a general women's language. It consisted primarily of a special vocabulary of words for food, clothing, an ...

'' or "woman's word" for

miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and ''kōji'' (the fungus ''Aspergillus oryzae'') and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spread ...

in reference to the smell. Over time, this term was also applied to

pickles Pickles may refer to: Dogs * Pickles (dog) (died 1967), a dog that found the stolen World Cup trophy in 1966 * Pickles (pickleball), a dog often cited as the name origin for the sport of pickleball * Mr. Pickles, the titular demonic dog in ...

, again for the smell. ''Oshinko'' ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color that much. The term is now also used more broadly to refer to pickles in general.

Making tsukemono

To make tsukemono, one needs a container, salt, and something to apply downward pressure on top of the pickles. A ("pickling container") is a Japanese pickle press. The pressure is generated by heavy stones called ("pickle stone") with a weight of one to two kilograms, sometimes more. This type of pickle press is still in use, and can be made from a variety of materials, such as plastic, wood, glass or ceramic. Before ''tsukemono ishi'' came into use, the pressure was applied by driving a wedge between a handle of the container and its lid. The weights are either

stone In geology, rock (or stone) is any naturally occurring solid mass or aggregate of minerals or mineraloid matter. It is categorized by the minerals included, its Chemical compound, chemical composition, and the way in which it is formed. Rocks ...

metal A metal (from Greek μέταλλον ''métallon'', "mine, quarry, metal") is a material that, when freshly prepared, polished, or fractured, shows a lustrous appearance, and conducts electricity and heat relatively well. Metals are typicall ...

, with a handle on top and often covered with a layer of food-neutral

plastic Plastics are a wide range of synthetic or semi-synthetic materials that use polymers as a main ingredient. Their plasticity makes it possible for plastics to be moulded, extruded or pressed into solid objects of various shapes. This adaptab ...

. Another modern type of pickle press is usually made from plastic, and the necessary pressure is generated by turning a screw and clamping down onto the pickles.

Asazuke (literally: ''shallow pickle'') is a Japanese pickling method characterized by its short preparation time. The name implies a food pickled in the morning and ready by the evening. The word ''asazuke'' can also refer to the items pickled in this ...

is a pickling method characterized by its short preparation time.

Tsukemono types

Takuan ''Takuan'' (; also spelled ''takuwan''), or ''takuan-zuke'' (; 'pickled takuan'), known as ''danmuji'' () in the context of Korean cuisine, is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, ''takuan ...

(

daikon Daikon or mooli, ''Radish, Raphanus sativus'' Variety (botany), var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon ...

umeboshi Umeboshi (Japanese: 梅干し, pronounced , literally 'dried ume') are pickled ( brined) ''ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. ...

(

ume ''Prunus mume'' is an East Asian and Southeast Asian tree species classified in the ''Armeniaca'' section of the genus ''Prunus'' subgenus ''Prunus''. Its common names include Chinese plum, Japanese plum, and Japanese apricot. The flower, long ...

plum),

turnip The turnip or white turnip (''Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ' ...

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.

, and

Chinese cabbage Chinese cabbage (''Brassica rapa'', subspecies ''pekinensis'' and ''chinensis'') can refer to two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). These ...

are among the favorites to be eaten with rice as an accompaniment to a meal.

Beni shōga is a type of ''tsukemono'' (Japanese pickle). It is made from thin strips of ginger pickled in umezu (), the vinegary pickling solution used to make umeboshi. The red color is traditionally derived from red perilla (''Perilla frutescens'' var. ...

(red ginger pickled in umeboshi brine) is used as a garnish on

okonomiyaki is a Japanese savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a '' teppan'' (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include ''okonomiyaki' ...

takoyaki is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus An octopus ( : octopuses or octopodes, see below for variants) is a soft-bod ...

and

yakisoba ''Yakisoba'' ( ja, 焼きそば ), "fried noodle", is a Japanese noodle stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in yakisoba are Chinese noodles (Chuuka soba) made from wheat flour, typically flavored with ...

Gari Gari may refer to: Places *Gari, Tombouctou Region, Mali, a village *Gari, Russia, several inhabited localities * Gari, Kruševac, Serbia, a village *Gari (river), Monte Cassino, Lazio, Italy *Gari, an Indigenous name for Fraser Island in Queens ...

(thinly sliced young

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...

that has been marinated in a solution of sugar and vinegar) is used between dishes of

sushi is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is " ...

to cleanse the palate. Rakkyōzuke (pickled rakkyō, a type of

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

) is often served with

Japanese curry is commonly served in three main forms: , curry udon (curry over thick noodles), and (a curry-filled pastry). It is one of the most popular dishes in Japan. The very common "curry rice" is most often referred to simply as . Along with the sau ...

. Rakkyōzuke is slightly acid and sweet, with a mild and "fresh" taste, due to being preserved in

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

and

mirin is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation pro ...

, which also remove its bitterness. It's used to balance the stronger flavors of some other components in a meal.

Fukujinzuke is a condiment in Japanese cuisine, commonly used as relish for Japanese curry. In ''fukujinzuke'', vegetables including ''daikon'', eggplant, lotus root and cucumber are finely chopped, then pickled in a base that is flavored with soy sauce. ...

is a mixture of

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

lotus root ''Nelumbo nucifera'', also known as sacred lotus, Laxmi lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more often re ...

and

which is pickled and flavored with soy sauce.

Bettarazuke is a type of pickled daikon popular in Tokyo, a sort of tsukemono. It is made by pickling daikon with sugar, salt, and sake without filtering koji. The name ''bettarazuke'' is taken from the stickiness of koji left over from the pickling proce ...

is a kind of pickled

popular in Tokyo.

Matsumaezuke is a pickled dish of dried squid and kelp, native to the Matsumae, Hokkaidō area of Hokkaidō, Japan. It is made from fresh ingredients of Hokkaidō. ''Surume'' (dried squid) and konbu are wiped with wet cloth and then cut into thin strips ...

is a pickled dish (native to

Matsumae, Hokkaidō is a town located in Oshima Subprefecture, Hokkaido, Japan. The former home of the Matsumae Han, it has an Edo period castle, Matsumae Castle, the only one in Hokkaido, and Ryūun-in. The total area of the town is . History *1900: Fukuy ...

) made from surume (dried squid),

konbu ''Konbu'' (from ja, 昆布, konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' ( ko, 다시마) or ''haidai'' (). Kelp features in the diets of many ...

, kazunoko (

herring Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, i ...

roe Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked in ...

), carrot and ginger with a mixture of

sake Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

and

Nozawana Nozawana (野沢菜, ''Brassica rapa'' L. var. ''hakabura'') is a Japanese leaf vegetable, often pickled. It is of the same species as the common turnip and one of a Japanese variety of mustard leaf. Its leaves are approximately 60–90 cm ...

is a pickled leaf vegetable typical of Nagano Prefecture.

Tsukemono tariffs

According to EU and US trade code definitions, tsukemono are classified as 'preserved vegetables' rather than 'pickles' because they are not primarily preserved in

acetic acid Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component ...

or distilled

. They have a different tax rate than western pickles.

References

External links