Tsukemono can be enjoyed not only for its taste, but also for its flavor, color and the sound it makes when chewed. We take a journey of tsukemono around Japan.

Tsukemono starts with brine in which vegetables are soaked. Staple ingredients include soy sauce, salt, rice vinegar and sugar, though the simplest brine is made with salt and water.

Japanese tsukemono is prepared with a variety of vegetables. Its ingredient list can vary depending on the season. People add eggplants, cucumbers, radishes, and cabbage.

While tsukemono is wildly popular across Japan as a side dish staple, this café and store elevates the Kyoto pickle from its garnish status and makes it the st. Go to the content Go to the footer.

“Tsukemono,” from the Japanese word “tsukeru” that means to soak or pickle, categorizes pickled vegetables. They are enjoyed with rice and as an accompaniment to a meal.

Tsukemono. Photo: Ppy2010ha/Dreamstime. Tsukemono is typically a serving of pickled vegetables that are eaten with leftover rice at the end of a meal, but it can also include small fish or seafood.

In Japan, pickles (tsukemono) are classified by the main ingredient, the pickling medium and the length of pickling. Most pickles are vegetables but sometimes meats and fish are used.

Tsukemono (pickled things) are found on many restaurant tables in Japan, tucked away near the soy sauce and spices.Bright pink gari (pickled ginger) is a staple of sushi restaurants and is not just ...