Tsukemono

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Tsukemono

("pickled things") are Japanese pickles

Pickling

Pickling, also known as brining or corning, is the process of preserving food by Anaerobic organism fermentation in brine , to produce lactic acid bacteria, or marination and storing it in an acid solution, usually vinegar ....
. They are served with rice

Rice

Rice is a staple food for a large part of the world's human population, especially in tropical Latin America, and East Asia, South Asia and Southeast Asia, making it the second-most consumed cereal grain, after maize....
as okazu
Okazu

is a Japanese language word meaning a side dish to accompany rice. They are typically made from fish, meat, vegetable, or tofu and designed to add flavor to the rice....
(side dish), and sometimes with drinks

Drink

A drink, or beverage, is a liquid specifically prepared for human consumption. In addition to basic needs, beverages form part of the culture of human society....
as an otsumami
Sakana

or is a Japanese language term referring to food eaten as an accompaniment to alcoholic drink.The dishes may be similar in size to Spanish tapas and or they may be something a lot more substantial....
(snacks).

The most common kinds are pickled in salt

Edible salt

Salt is a dietary mineral composed primarily of sodium chloride that is essential for animal life, but toxic to most land plants. Salt flavor is one of the taste#Basic_tastes, an important Salting_ and a popular food seasoning....
or brine

Brine

File:Kissingen-Solepumpe-1848.JPGFile:Kissingen-Solepumpe-1848-2.JPGBrine is water Saturation or nearly saturated with a Salt .It is used to preserve vegetables, fish, and meat, in a process known as brining ....
. Soy sauce

Soy sauce

Soy sauce , soya sauce , or shoyu is a fermentation sauce made from soybeans , roasted cereal, water and Sodium chloride. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years....
, miso

Miso

is a traditional Japanese cuisine produced by fermentation rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy....
, vinegar

Vinegar

Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid . It also may come in a diluted form....
, rice bran (nuka), and sake

Sake

Sake is a Japanese alcoholic beverage made from rice.This beverage is called sake in English, but in Japanese language, sake or Honorific speech in Japanese refers to alcoholic drinks in general....
lees

Lees (fermentation)

Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging ....
(sake kasu
Sake kasu

are the Lees left over from sake production. It can be used as a pickling agent, a cooking paste to add flavor to food and as a Marination....
) are also useful for pickling.

Takuan
Takuan

, also known as Takuwan, is a popular traditional Japanese people pickle. It is made from daikon radish. In addition to being served alongside other types of tsukemono in traditional Japanese cuisine, takuan is also enjoyed at the end of meals as it is thought to aid digestion....
(daikon

Daikon

is the Japanese name for a mild-flavored, very large, white, East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia....
), umeboshi
Umeboshi

Umeboshi are Pickling ume fruits. Ume 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....
(ume

Ume

Prunus mume, common name as or Japanese apricot, or Chinese plum is a species of Asian Prunus in the family Rosaceae. The flower, long a beloved subject in the traditional painting of East Asia and Vietnam, is usually translated as plum blossom....
plum), turnip, cucumber

Cucumber

The cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash , and in the same genus as the muskmelon....
, and Chinese cabbage

Chinese cabbage

Chinese cabbage , also known as snow cabbage, is a China leaf vegetable commonly used in Chinese cuisine. The vegetable is related to the Western cabbage, and is of the same species as the Turnip ....
are among the favorites to be eaten with rice as an accompaniment to a meal.

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Encyclopedia

("pickled things") are Japanese pickles

Pickling

Rice

Drink

Edible salt

Brine

Soy sauce

Miso

is a traditional Japanese cuisine produced by fermentation rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy....
, vinegar

Vinegar

Sake

Lees (fermentation)

Daikon

Ume

Cucumber

The cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash , and in the same genus as the muskmelon....
, and Chinese cabbage

Chinese cabbage

Beni shoga

Beni shoga is a type of tsukemono . It is made from ginger cut into thin strips, coloured red, and pickled in umezu , the pickling solution used to make umeboshi; the red colour is derived from red perilla....
(red ginger) is used as a garnish

Garnish

Garnish is a substance used as an embellishment or decoration on a prepared food dish or drink item. In some cases, it may give added or contrasting flavor, but a typical garnish is used to augment the visual impact of the plate, not to enhance the flavor....
on okonomiyaki
Okonomiyaki

is a Japanese savoury pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked" ....
, takoyaki
Takoyaki

is a popular Japanese dumpling made of batter , diced or whole baby octopus, tempura scraps , beni shoga, and Welsh onion, topped with okonomiyaki sauce, green laver , mayonnaise, and katsuobushi , originating from Osaka....
and yakisoba
Yakisoba

, literally "fried noodles", is a dish often sold at festivals in Japan, but originates from China. The dish was derived by the Chinese from the traditional chow mein, but has been more heavily integrated into Japanese cuisine like ramen....
. Gari
Gari (ginger)

is a type of tsukemono . It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Gari is often served and eaten after sushi, and is sometimes called sushi ginger....
(ginger) is used between dishes of sushi

Sushi

In Japanese cuisine, is vinegared rice, usually topped with other ingredients, including fish dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component....
to cleanse the palate. Rakkyozuke (a type of onion

Onion

Onion is a term used for many plants in the genus Allium. They are known by the common name "onion" but, used without qualifiers, it usually refers to Allium cepa....
) is often served with Japanese curry

Japanese curry

is one of the most popular Japanese cuisine in Japan. Curry in Korea also refer to Japanese curry. It is commonly served in three main forms: , kare udon and curry bread ....
.

Traditionally, the Japanese prepared tsukemono themselves with a tsukemonoki. Pickling was one of the fundamental ways to preserve food

Food preservation

Food preservation is the process of treating and handling food to stop or greatly slow down spoilage caused or accelerated by micro-organisms....
. Nowadays, tsukemono can be readily bought in a supermarket, but despite this many Japanese still make their own. Typically, all that's needed to make pickles is a container, salt, and something to apply pressure on top of the pickles.

A , literally vessel for pickled things, is a Japan

Japan

Japan is an island country in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, People's Republic of China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south....
ese pickle press. The pressure is generated by heavy stones called 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. Before tsukemonoishi came into use, the pressure was applied by driving a wedge between a handle of the container and its lid.

The weights are either stone

Rock (geology)

In geology, rock is a naturally occurring solid aggregate of minerals and/or mineraloids.The Earth's outer solid layer, the lithosphere, is made of rock....
or metal

Metal

In chemistry, a metal is a chemical element whose atoms readily lose electrons to form positive ions , and form metallic bonds between other metal atoms and ionic bonds between nonmetal atoms....
, with a handle on top and often covered with a layer of food-neutral plastic

Plastic

Plastic is the general common term for a wide range of synthetic or semisynthetic organic chemistry solid materials suitable for the manufacture of industrial products....
. 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.

List of Tsukemono

Asazuke
Asazuke

is a type of Japanese pickling method characterized by its short preparation time. Because of its short preparation time, asazuke generally lacks the pungency created by other, more lengthy pickling methods but retains more of the fresh taste of the vegetable....
Beni shoga
Beni shoga

Beni shoga is a type of tsukemono . It is made from ginger cut into thin strips, coloured red, and pickled in umezu , the pickling solution used to make umeboshi; the red colour is derived from red perilla....
Bettarazuke
Bettarazuke

is a kind of pickled daikon popular in Tokyo. It is made by pickling daikon with sugar, salt, and sake without filtering Aspergillus oryzae. Its name is taken from the stickiness of koji leftover from the pickling process....
Fukujinzuke
Fukujinzuke

is one of the most popular kinds of pickles in Japanese cuisine, commonly used as a 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....
Gari
Gari (ginger)

is a type of tsukemono . It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Gari is often served and eaten after sushi, and is sometimes called sushi ginger....
Kasuzuke
Kasuzuke

, also Kasu-zuke is a Japanese dish made by pickling fish or vegetables in the Lees of sake, known as sake kasu....
Karashizuke
Karashizuke

is a type of pickled vegetable in Japan. Like other forms of kasuzuke, the vegetables are pickled in softened sake Lees with Edible salt, sugar, and mirin and then used to pickle salted vegetables....
Matsumaezuke
Matsumaezuke

is a pickled dish native to Matsumae area of Hokkaido, Japan.It is made from fresh ingredients of Hokkaido. surume and konbu are swiped with wet cloth and then cut into thin stripes with scissors....
Narazuke
Nozawana
Nozawana

Nozawana is a Japanese leaf vegetable, often Pickling. It is of the same species as the Turnip . Its leaves are approximately 60?90cm long.Sometime between 1751 and 1764 it was taken by a person who lived in Nozawa from the Kyoto Prefecture mountains to the Nozawa onsen village....
Nukazuke
Nukazuke

are a type of Japanesepickling, made by fermenting vegetables in rice bran . Almost any edible vegetable may be pickled through this technique,though traditional varieties include eggplant, Japanese radish ,...
Senmaizuke
Shibazuke
Takuan
Takuan

, also known as Takuwan, is a popular traditional Japanese people pickle. It is made from daikon radish. In addition to being served alongside other types of tsukemono in traditional Japanese cuisine, takuan is also enjoyed at the end of meals as it is thought to aid digestion....
Wasabizuke
Umeboshi
Umeboshi

Umeboshi are Pickling ume fruits. Ume 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....
Rakkyozuke

Tsukemono

List of Tsukemono

See also

External links