Dish

Tsukemono

Pickled Vegetables

Tsukemono is made by pickling vegetables such as cucumbers, daikon radish, and eggplant in a mixture of salt, vinegar, and sugar. The pickling process gives the vegetables a tangy and slightly sweet flavor. Tsukemono is a popular side dish in Japan and is often served with rice or as a snack.

Asian cuisine› East Asian cuisine› Japanese cuisine

Side Dish

Origins and history

Tsukemono has been a part of Japanese cuisine for centuries. It is often served as a palate cleanser between courses in a traditional Japanese meal. Tsukemono is also a popular snack and is sold in many convenience stores in Japan.

Dietary considerations

Tsukemono is vegan and gluten-free. It is also low in calories and high in fiber.

Variations

There are many variations of tsukemono, with different vegetables and pickling liquids used. Some versions also include spices such as ginger or chili pepper.

Presentation and garnishing

Tsukemono is usually served in a small bowl or on a plate. It can be garnished with fresh herbs such as shiso or sesame seeds.

Tips & Tricks

To make tsukemono, use fresh and crisp vegetables. The pickling liquid should be boiled and cooled before adding the vegetables to ensure that they stay crunchy.