Japanese Pickles

Japanese pickles – known as tsukemono (or, "pickled things") in Japan, are vegetables and fruits that are preserved and served as a side dish or garnish to a larger meal. They are a staple of Japanese culture and cuisine, being their own course in the traditional Japanese tea ceremony.

The Japanese have several words for pickles, of which tsukemono is the most commonly known among Western consumers. Other names you might see referring to Japanese pickles (aside from the individual varieties of pickled fruit and vegetables) include oshinko, konomono, and okōkō. In all these descriptors, the syllable ko (or kō) means fragrant, in reference to the aroma of pickled produce.

Making Tsukemono

While there are different agents one can add to fresh fruit and vegetables, the pickling process itself remains the same for most varieties of tsukemono. To produce Japanese pickles, you need a pickling container (tsukemonoki), salt, an optional pickling agent (which we discuss below) and a pickle stone (tsukemono ishi). These are weights of around 1-2 kilograms that are placed on top of the other ingredients to compress them and ensure they are fully-covered by the salt and the pickling agent.

The tsukemonoki can be made from a range of materials, including wood, plastic, ceramic, or glass, while the tsukemono ishi tend to be made of stone or metal, coated with plastic to prevent contamination of the pickles. While this method is commonly in use for home pickling and some smaller commercial producers, large-scale pickling firms are heavily mechanised, using larger containers and automated screw clamps to apply the necessary pressure.

This form of pickling is known for its short preparation time, comparing to Western pickling techniques, where the ingredients are left to infuse in a pickling liquid for several months.

Common Pickling Agents

While salt is the standard ingredient for most types of tsukemono, other pickling agents can be added according to preference. These can affect the taste and colour of the resultant pickles, as well as the pickling time. These are some of the most common pickling methods for Japanese pickles:

Popular Types of Tsukemono

In theory, there is no limit to the types of tsukemono you can produce – so long as the core ingredients of fruit and vegetable are suitable for pickling, you can create any variety. However, there are certain types that are particularly popular in Japan, that you can expect to find on any Japanese menu.

Kyurizuke

Kyurizuke is sliced cucumbers, usually pickled in brine or salt water.

Hakusai

Hakusai is one of the most popular types of tsukemono on the market. Indeed, it is so popular that jars of it are sometimes labelled as tsukemono in Western supermarkets. Hakusai is thick chunks of pickled Chinese cabbage (also known as napa cabbage), as it is regularly served as a side dish.

Hakusai

Beni shōga is a sweet and fragrant form or tsukemono, made by pickling red ginger in umeboshi brine. It is commonly used as a garnish on okonomiyaki (savoury pancakes), takoyaki (octopus balls) and yakisoba (stir-fried noodles).

Rakkyōzuke

Rakkyōzuke is is a pickled onion that is often served alongside Japanese curry and other strongly-flavoured dishes. It has a fresh, mild taste that helps accentuate the more dominant flavour of such meals.

Matsumaezuke

Matsumaezuke is an unusual pickled side-dish, comprising konbu, herring roe (kazunoko), dried squid (surume), ginger, and carrot. These ingredients are pickled in a mixture of mirin, sake, and soy sauce to produce a rich, savoury-sweet pickle.

Fukujinzuke

Another mixed pickle dish, fukujinzuke combines lotus root, aubergine, cucumber, and daikon, pickled using soy sauce. This dish combines tartness with umami notes and is a popular accompaniment to hot and spicy dishes.

Gari

Gari, or pickled ginger, is perhaps the most famous of all Japanese pickles, being frequently used as a garnish or side dish with fresh sushi, cleansing the palate between bites.

Umeboshi

Umeboshi is the name given to pickled Japanese plums (ume), they deliver a powerful salty/sour taste combination and are reputed to cure hangovers.

Takuan

Another traditional tsukemono, takuan is a pickled daikon or mooli radish, and is usually eaten towards the end of the meal as an aid to digestion.

Serving Tsukemono

Tsukemono play a large part in Japanese cuisine, making an appearance at most meals. They can be served as a garnish with a full meal, or smaller dishes, such as sushi. They are also served as snacks (otsumami) alongside drinks, or in larger quantities as a side dish (okazu) to rice. Japanese pickles are also served as a separate course as part of a Japanese tea ceremony – specifically the kaiseki portion.

Popular Products

These are just some of the Japanese pickle products and variations that prove particularly popular at SushiSushi. Click on a link to learn more, or visit our online store for more Japanese pickle products.

Our Suppliers

Here at SushiSushi, we source our Japanese pickles from some of the most well-respected and established producers in Japan. These include: