Tsukemono (, literally "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.
Tsukemono are also referred to as konomono (), oshinko () or ok?ko (), all carrying the meaning of "fragrant dish" in Japanese. The ko or k? (?) portion in these names literally means "fragrant", and the term was used as a ny?b? kotoba or "woman's word" for miso in reference to the smell. Over time, this term was also applied to pickles, again for the smell. Oshinko (literally "new fragrance" in reference to relative freshness) more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color that much. The term is now also used more broadly to refer to pickles in general.
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To make tsukemono, one needs a container, salt, and something to apply downward pressure on top of the pickles.
A tsukemonoki () (literally "pickling container") is a Japanese pickle press. The pressure is generated by heavy stones called tsukemono ishi () (literally "pickle stone") with a weight of one to two kilograms, sometimes more. This type of pickle press is still in use, and can be made from a variety of materials, such as plastic, wood, glass or ceramic. Before tsukemono ishi came into use, the pressure was applied by driving a wedge between a handle of the container and its lid.
The weights are either stone or metal, with a handle on top and often covered with a layer of food-neutral plastic. Another modern type of pickle press is usually made from plastic, and the necessary pressure is generated by turning a screw and clamping down onto the pickles.
Asazuke is a pickling method characterized by its short preparation time.
|Amasuzuke||?||sugar and vinegar|
|Kasuzuke||sake kasu (sake lees)|
Rakky?zuke (a type of onion) is often served with Japanese curry. Rakky?zuke has a very mild and "fresh" taste. It is pickled and used to balance the stronger flavors of some other component in a meal.
Nozawana is a pickled leaf vegetable typical of Nagano Prefecture.
According to EU and US trade code definitions, tsukemono are classified as 'preserved vegetables' rather than 'pickles' because they are not primarily preserved in acetic acid or distilled vinegar. They have a different tax rate than western pickles.