Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice...

Kyoyasai, vegetables and Kyoto-style Tsukemono. Touan Nishikikōjiten, seller of Kyō ware. Uchida Tsukemono, seller of Tsukemono. "錦小路通 具足小路 京都通百科事典". 京都通百科事典...

Ten Speed Press. p. 46. ISBN 1-58008-013-8. Reid, Libby (August 2008). TSUKEMONO: A Look at Japanese Pickling Techniques (PDF). Kanagawa International...

Beni shōga (紅生姜) is a type of tsukemono (Japanese pickle). It is made from thin strips of ginger pickled in umezu (梅酢), the vinegary pickling solution...

type of karashizuke. Wikimedia Commons has media related to Tsukemono. Japanese Food / Tsukemono (pickles) kyuri no kirashizuke (cucumber kirashizuke) recipe...

toppings and seasonings, has become popular. Common toppings include tsukemono (Japanese pickles), umeboshi, nori (seaweed), furikake, sesame seeds,...

dried are called umezuke (梅漬け). Umeboshi are a popular kind of Japanese tsukemono ('pickled thing'; preserved or fermented) and are extremely sour and salty...

Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono ('pickled things'). It is also enjoyed at the end of meals to aid digestion...

Tamago kake gohan (left), along with tsukemono and miso soup...

rolls. Pickled daikon radish (takuan) in shinko maki, pickled vegetables (tsukemono), fermented soybeans (nattō) in nattō maki, avocado, cucumber in kappa...

A tsukemono shop on Nishiki Street...

perhaps a slice of lemon. It is usually served with rice, miso soup and tsukemono and eaten with chopsticks. It may also be served with ponzu and grated...

vegetables (tsukemono) are a quintessential part of the Japanese diet. Pickling in Japan has taken place since before refrigeration, so tsukemono such as...

Bettarazuke (べったら漬) 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...

soy sauce, miso, mirin, and other lacto-fermented condiments such as tsukemono. Soy sauce condiment is produced by fermenting soybeans with A. sojae...

(Pinyin: càimǎ) were once called 麵碼 (miànmǎ).[citation needed] Talabaw Tsukemono "メンマ" [Menma]. Nihon Kokugo Daijiten (in Japanese). Tokyo: Shogakukan...

Kimchi in Korea Silage, a feed for cattle Suan cai in northeastern China Tsukemono in Japan Kabichima in The Caribbean Kiseli kupus in Bosnia, Serbia, Croatia...

cabbage salad (often refilled free of charge), Japanese-style potato salad, tsukemono, and shiokara. Sakana are ordered throughout the time one is drinking...

in Asian cuisines. In Japan, the melon is used in narazuke, a type of tsukemono. In Korea, the melon is used as the main ingredient in wolgwa-chae, a...

harvest them (shun, 旬). Unripe melons are often made into various kinds of tsukemono (pickles). The plant was first classified as "Cucumis melo L. var. makuwa"...

solution of vinegar or salt Sauerkraut – Finely sliced and fermented cabbage Tsukemono – Japanese preserved vegetables Curtido – Type of lightly fermented cabbage...

though the general method of pickling vegetables in salt to produce tsukemono has been known as early as the Jōmon period. Salt-pickled blossoms in...

refer to the items pickled in this manner. Asazuke is a sub-category of tsukemono, which includes all types of pickles. Because of its short preparation...

chili pepper (e.g. duo jiao), and cucumbers, among many others. Japanese tsukemono (pickled foods) include takuan (daikon), umeboshi (ume plum), tataki gobo...

Gari (ガリ) is a type of tsukemono (Japanese pickled vegetables). It is made from sweet, thinly sliced ginger that has been marinated in a solution of sugar...

simmered Takuan (沢庵漬け): pickled daikon radish Tofu (豆腐): Soybean curd Tsukemono (漬物): various pickled vegetables Umeboshi (梅干し): pickled plum Wasabi (山葵...

in South Korea. Danmuji is originally a type of Japanese pickled food 'tsukemono' made by pickling radish. In the 17th century, pickled vegetables made...

salt and green onions. Often accompanied with variety of foods such as tsukemono (preserved vegetables), shiokara (preserved seafoods) and so on. Korean...

dietary fiber. Bran may also be used for pickling (nukazuke) as in the tsukemono of Japan. Rice bran in particular finds many uses in Japan, where it is...

rice, often with various savory ingredients such as umeboshi (梅干) or tsukemono (漬物). Okowa (おこわ): cooked glutinous rice Omurice (Omu-raisu, オムライス): omelet...