Japanese preserved vegetables

Tsukemono is a traditional Japanese food made by pickling vegetables in salt or brine[1] for a few days to several decades. Tsukemono resembles western Pickled cucumbers, but are usually eaten with rice.

Tsukemono in a bowl.


  1. Reid, Libby (August 2008). TSUKEMONO: A Look at Japanese Pickling Techniques (PDF). Kanagawa International Foundation. p. 4. Archived from the original on 2010-11-24.CS1 maint: BOT: original-url status unknown (link)