Tsukemono (Pickles)

Japanese Food
All types of tsukemono (pickles), sunomono (marinated raw vegetables with seafood) and aemono (salads with dressings).

Beni Shoga Red Pickled Ginger Recipe star
Not to be confused with the pale pink slices served with sushi as a palate cleanser, beni shoga is a condiment served atop many Japanese dishes from okonomiyaki to gyudon.

Cucumber Kim Chi Recipe star
The Japanese version of kim chi lacks the blistering heat of the Korean hot and spicy cabbage dish. This one is made with Japanese kyuuri or thin cucumbers like pickling or Persian.

Cucumber Sunomono and Namasu with Clams Recipes star
Namasu is any dish made of marinated raw vegetables and seafood. Kogai Ajitsuke Clams or seasoned baby clams, and kamaboko add sweetness and color to turn plain cucumber sunomono into this special namasu.

Gari Pink Pickled Ginger Recipe star
Thinly shaved slices of ginger pickled with rice vinegar are served with sushi for a palate cleanser so your taste buds can distinguish between the subtle flavor differences of raw fish.

Homemade Sweet Takuan Recipe star
Make your own sweet pickled Japanese daikon radish instead of buying the pricey packaged version.

Lillian’s Nasu Karashizuke star
Hot mustard, sweet mirin and Japanese eggplant make an intensely flavored tsukemono. This is my mother's version. Happy Mother's Day!

Preserved Sakura Cherry Leaves Recipes star
Cherry leaves preserved in salt are used in delicious ways in Japanese cuisine. Here are two methods for making your own.

Quick and Easy Cabbage Tsukemono Recipe star
Unlike other tsukemono recipes, this one can be eaten within only a few hours after salting.

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