Crisp, salty, and packed with umami, Japanese pickled vegetables bring a burst of contrasting colors, textures, and tastes. Known as tsukemono (漬物) in Japanese cuisine, these aren’t just condiments; they’re an essential part of every Japanese meal. They cleanse the palate, preserve produce, and sneak in big flavor with minimal effort. From the light crunch of asazuke to the briny depth of shoyuzuke, this lineup of common types of pickles encompasses a spectrum of textures and tastes. Some are ready in minutes, others take days, but all of these homemade pickles are easy to make.
- Japanese Pickled Cabbage (Asazuke)
- Beer and Wasabi Pickled Cucumbers
- Pickled Sushi Ginger (Gari)
- Japanese Pickled Carrots (Shoyuzuke)
- Japanese Pickled Cucumber (Shiozuke)
- Pickled Carrots and Daikon
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1. Japanese Pickled Cabbage (Asazuke)
2. Beer and Wasabi Pickled Cucumbers
3. Pickled Sushi Ginger (Gari)
4. Japanese Pickled Carrots (Shoyuzuke)
5. Japanese Pickled Cucumber (Shiozuke)
6. Pickled Carrots and Daikon
From salty to sour, fresh to fermented, Japanese pickled vegetables are a flavorful way to keep vegetables exciting year-round. All you need to go with them is a bowl of plain rice and miso soup , and you have yourself a traditional Japanese breakfast . I hope these recipes inspire you to explore the world of tsukemono at home.
