Tsukemono

Tsukemono in a bowl.

Tsukemono is a traditional Japanese food made by pickling vegetables in salt or brine^[1] for a few days to several decades. Tsukemono resembles western Pickled cucumbers, but are usually eaten with rice.

Tsukemono Media

An assortment of tsukemono
The evening we arrived in Kyoto, we had dinner at our ryokan, Motonago Ryokan, right near Yakasa Shrine. It was memorable.kaiseki ryori - Kyoto ryokan
Tsukemono shop in Nishiki Ichiba, Kyoto
Tsukemono fermenting in rice bran
Umeboshi drying in the sun for home preparation
Matsumaezuke

References

↑ Reid, Libby (August 2008). TSUKEMONO: A Look at Japanese Pickling Techniques (PDF). Kanagawa International Foundation. p. 4. Archived from the original on 2010-11-24.{{cite book}}: CS1 maint: bot: original URL status unknown (link)

[Reid-1] Reid, Libby (August 2008). TSUKEMONO: A Look at Japanese Pickling Techniques (PDF). Kanagawa International Foundation. p. 4. Archived from the original on 2010-11-24.{{cite book}}: CS1 maint: bot: original URL status unknown (link)

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