تسوکه‌مونو

Also known as Japanese pickles, konomono, oshinko, okōkō

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.