Japanese pickles

species of plant

Umeboshi (Japanese: 梅干し, pronounced , ) are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. Pickled ume which are not dried are called umezuke (梅漬け).

thumb|275px|An assortment of tsukemono thumb|Assorted tsukemono thumb|A dish of tsukemono thumb|Tsukemono shop in Nishiki Ichiba, Kyoto 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.

thinly sliced young ginger marinated in a solution of sugar and vinegar served usually served with sushi

Takuan (; also spelled takuwan), or takuan-zuke (; 'pickled takuan'), known as danmuji () in the context of Korean cuisine, is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, takuan is often served uncooked alongside other types of tsukemono ('pickled things'). It is also enjoyed at the end of meals to aid digestion.

Japanese pickled ginger

thumb|Kōhaku namasu Thin strips of pickled daikon radish and carrot is a Japanese dish consisting of thinly sliced uncooked (nama) vegetables and seafood, marinated in rice vinegar (su) for several hours, pickling them slightly. Namasu was brought to Japan from China during the Nara period (710-794).

is a condiment in Japanese cuisine, commonly used as relish for Japanese curry. In fukujinzuke, vegetables including daikon, eggplant, lotus root and cucumber are finely chopped, then pickled in a base that is flavored with soy sauce. The result has a crunchy texture.

(literally: shallow pickle) is a Japanese pickling method characterized by its short preparation time. The name implies a food pickled in the morning and ready by the evening. The word asazuke can also refer to the items pickled in this manner. Asazuke is a sub-category of tsukemono, which includes all types of pickles. Asazuke has become a very popular method of pickling in Japanese households due to its ease of preparation.

thumb|Matsumaezuke is a pickled dish of dried squid and kelp, native to Hokkaidō, Japan, named in reference to the Matsumae clan which once governed the region, then known as Ezo.

thumb|right|Nukazuke

, '''Brassica rapa var. hakabura', is a Japanese leaf vegetable, a cultivated variety of Brassica rapa'' in the brassica family. It is a biennial plant often pickled that has been cultivated in the Shin'etsu region, centered around the village of Nozawaonsen, Shimotakai District, Nagano Prefecture. It is of the same species as the common turnip and one of a number of Japanese varieties of leaf mustard.

right|thumb|260px|Gindara (sablefish) kasuzuke from a market in San Francisco, California. thumb|Selection of narazuke

thumb|Eggplant tsukemono is pickled vegetable made in Japan. Like other forms of kasuzuke, the vegetables are pickled in soft sake lees (sake kasu) with salt, sugar, and mirin and then used to pickle salted vegetables.

is a type of pickled daikon popular in Tokyo, a sort of tsukemono. It is made by pickling daikon with sugar, salt, and sake without filtering koji. The name bettarazuke is taken from the stickiness of koji left over from the pickling process. Bettarazuke has a crisp sweet taste. Bettarazuke has similar figure to takuan, but bettarazuke contains a lot of moisture because it doesn't need sun-drying process.