Tsukemono (漬物, literally "pickled things") are Japanese pickles. They are served with rice as an accompaniment to or garnish for meals.
|Mustard Tsukemono (Eggplant)|
The most common kinds of tsukemono are pickled in salt or brine. The Japanese "pickles" are in fact "preserved vegetables" and not "pickles". Soy sauce, miso, vinegar, rice bran (nuka), and sake lees (sake kasu) are also useful for pickling.
Takuan (daikon radish), umeboshi (ume plum), turnip, cucumber, and Chinese cabbage are among the favorites to be eaten with rice as an accompaniment to a meal.
|Takuan (Radish Tsukemono)|
Traditionally, the Japanese prepared tsukemono themselves. Pickling was one of the fundamental ways to preserve food. Nowadays, tsukemono can be readily bought in a supermarket, but despite this many Japanese still make their own.
Kyoto has its own vegetables, called Kyo-vegetables, and the tsukemono is also famous not only for local people but also for tourists. For example..........
|Eggplant Bubuzuke Tsukemono|
I love Tsukemono!