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Tsukemono,oshinko orkonomono (漬物; "pickled things") are Japanese preserved vegetables (usuallypickled insalt,brine,[1] or a bed ofrice bran).[2] They are served withrice as anokazu (side dish), withdrinks as anotsumami (snack), as an accompaniment to or garnish for meals, and as a course in thekaiseki portion of aJapanese tea ceremony.[citation needed]
Tsukemono are also referred to askonomono (香の物),oshinko (御新香), orokōkō (御香々), all carrying the meaning of "fragrant dish" in Japanese.[2] Theko orkō (香) portion in these names means "fragrant", and the term was used as anyōbō kotoba or "woman's word" formiso in reference to the smell.[citation needed] Over time, this term was also applied topickles, again for the smell.Oshinko ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color very much.[citation needed] 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.[2]
Atsukemonoki (漬物器) ("pickling container") is a Japanese pickle press. The pressure is generated by heavy stones calledtsukemono ishi (漬物石) ("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. Beforetsukemono ishi came into use, the pressure was applied by driving a wedge between the handle of the container and its lid.[2]
The weights are eitherstone ormetal, with a handle on top and often covered with a layer of food-neutralplastic. 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.[2]
Asazuke is a pickling method characterized by its short preparation time.
| Type | Kanji | Pickling ingredient |
|---|---|---|
| Shiozuke | 塩漬け | salt |
| Suzuke | 酢漬け | vinegar |
| Amasuzuke | 甘酢漬け | sugar andvinegar |
| Misozuke | 味噌漬け | miso |
| Shoyuzuke | 醤油漬け | soy sauce |
| Kasuzuke | 粕漬け | sake kasu (sakelees) |
| Kojizuke | 麹漬け | mold-cultured rice |
| Nukazuke | 糠漬け | rice bran |
| Karashizuke | からし漬け | hot mustard |
| Satozuke | 砂糖漬け | sugar |
Takuan (daikon),umeboshi (ume plum),turnip,cucumber, andChinese cabbage are among the favorites to be eaten with rice as an accompaniment to a meal.
Beni shōga (red ginger pickled in umeboshi brine) is used as agarnish onokonomiyaki,takoyaki andyakisoba.
Gari (thinly sliced youngginger that has been marinated in a solution of sugar and vinegar) is used between dishes ofsushi to cleanse the palate.
Rakkyōzuke (pickledrakkyō, a type ofonion) is often served withJapanese curry.Rakkyōzuke is slightly acid and sweet, with a mild and "fresh" taste, due to being preserved invinegar andmirin, which also remove its bitterness. It is used to balance the stronger flavors of some other components in a meal.
Fukujinzuke is a mixture ofdaikon,eggplant,lotus root andcucumber which is pickled and flavored with soy sauce.
Bettarazuke is a kind of pickleddaikon popular in Tokyo.
Matsumaezuke is a pickled dish (native toMatsumae, Hokkaidō) made fromsurume (dried squid),konbu, kazunoko (herringroe), carrot and ginger with a mixture ofsake,soy sauce andmirin.
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 inacetic acid or distilledvinegar. They have a different tax rate than western pickles.[citation needed]
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