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Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine,^[1] or a bed of rice bran).^[2] 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.^{[citation needed]}

Alternative names[edit]

Tsukemono are also referred to as konomono (香の物), oshinko (御新香) or okōkō (御香々), all carrying the meaning of "fragrant dish" in Japanese.^[2] The ko or kō (香) portion in these names means "fragrant", and the term was used as a nyōbō kotoba or "woman's word" for miso in reference to the smell.^{[citation needed]} Over time, this term was also applied to pickles, 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.

Making tsukemono[edit]

To make tsukemono, one needs a container, salt, and something to apply downward pressure on top of the pickles.^[2]

A tsukemonoki (漬物器) ("pickling container") is a Japanese pickle press. The pressure is generated by heavy stones called tsukemono 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. Before tsukemono ishi came into use, the pressure was applied by driving a wedge between a handle of the container and its lid.^[2]

The weights are either stone or metal, with a handle on top and often covered with a layer of food-neutral plastic. 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.

Tsukemono types^[1]
Type	Kanji	Pickling ingredient
Shiozuke	塩漬け	salt
Suzuke	酢漬け	vinegar
Amasuzuke	甘酢漬け	sugar and vinegar
Misozuke	味噌漬け	miso
Shoyuzuke	醤油漬け	soy sauce
Kasuzuke	粕漬け	sake kasu (sake lees)
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

Tsukemono types[edit]

Takuan (daikon), umeboshi (ume plum), turnip, cucumber, and Chinese 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 a garnish on okonomiyaki, takoyaki and yakisoba.

Gari (thinly sliced young ginger that has been marinated in a solution of sugar and vinegar) is used between dishes of sushi to cleanse the palate.

Rakkyōzuke (pickled rakkyō, a type of onion) is often served with Japanese curry. Rakkyōzuke is slightly acid and sweet, with a mild and "fresh" taste, due to being preserved in vinegar and mirin, which also remove its bitterness. It is used to balance the stronger flavors of some other components in a meal.

Fukujinzuke is a mixture of daikon, eggplant, lotus root and cucumber which is pickled and flavored with soy sauce.

Bettarazuke is a kind of pickled daikon popular in Tokyo.

Matsumaezuke is a pickled dish (native to Matsumae, Hokkaidō) made from surume (dried squid), konbu, kazunoko (herring roe), carrot and ginger with a mixture of sake, soy sauce and mirin.

Nozawana is a pickled leaf vegetable typical of Nagano Prefecture.

Tsukemono tariffs[edit]

According to EU and US trade code definitions, tsukemono are classified as 'preserved vegetables' rather than 'pickles' because they are not primarily preserved in acetic acid or distilled vinegar. They have a different tax rate than western pickles.^{[citation needed]}

References[edit]

^ ^a ^b 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)
^ ^a ^b ^c ^d ^e Hisamatsu, Ikuko (2013). Tsukemono Japanese Pickling Recipes. Japan: Japan Publications Trading Co., LTD. and Boutique-sha, Inc. p. 6. ISBN 978-4-88996-181-2.

External links[edit]

Japanese Food / Tsukemono (pickles)
Shizuoka Tsukemono Federation
All JAPAN Pickled Cooperative Association Tsukemono portal site, Typical Tsukemono

[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)

[Hisamatsu-2] Hisamatsu, Ikuko (2013). Tsukemono Japanese Pickling Recipes. Japan: Japan Publications Trading Co., LTD. and Boutique-sha, Inc. p. 6. ISBN 978-4-88996-181-2.

[1]

[2]

@@ Line 1: / Line 1: @@
 {{short description|Japanese preserved vegetables}}
-{{Refimprove|date=January 2015}}
+{{More citations needed|date=January 2015}}
 {{Italic title|reason=[[:Category:Japanese words and phrases]]}}
 [[File:Tsukemono2.jpg|thumb|275px|An assortment of tsukemono]]
@@ Line 6: / Line 6: @@
 [[Image:tsukemono.jpg|thumb|A dish of tsukemono]]
 [[File:Tsukemono shop by One man&#039;s perspective in Nishiki Ichiba, Kyoto.jpg|thumb|Tsukemono shop in Nishiki Ichiba, Kyoto]]
-{{nihongo|'''''Tsukemono'''''|[[wiktionary:漬物|漬物]]||literally "pickled things"}} are Japanese preserved vegetables (usually [[Pickling|pickled]] in [[Edible salt|salt]], [[brine]],<ref name=Reid>{{cite book|url=http://k-i-a.or.jp/kokusai/jigyou/english-lesson/ts-report/report2008.pdf |page=4 |title=TSUKEMONO: A Look at Japanese Pickling Techniques |first=Libby |last=Reid |publisher=Kanagawa International Foundation |date=August 2008 |url-status=bot: unknown |archive-url=https://web.archive.org/web/20101124012004/http://k-i-a.or.jp/kokusai/jigyou/english-lesson/ts-report/report2008.pdf |archive-date=2010-11-24 }}</ref> or a bed of [[rice bran]]).<ref name=Hisamatsu>{{cite book|last=Hisamatsu|first=Ikuko|title=Tsukemono Japanese Pickling Recipes|year=2013|publisher=Japan Publications Trading Co., LTD. and Boutique-sha, Inc.|location=Japan|isbn=978-4-88996-181-2|page=6}}</ref> They are served with [[rice]] as an ''[[okazu]]'' (side dish), with [[drink]]s as an ''[[sakana|otsumami]]'' (snack), as an accompaniment to or garnish for meals, and as a course in the [[kaiseki]] portion of a [[Japanese tea ceremony]].{{cn|date=April 2019}}
+{{nihongo|'''''Tsukemono'''''|[[wiktionary:漬物|漬物]]||"pickled things"}} are Japanese preserved vegetables (usually [[Pickling|pickled]] in [[Edible salt|salt]], [[brine]],<ref name=Reid>{{cite book|url=http://k-i-a.or.jp/kokusai/jigyou/english-lesson/ts-report/report2008.pdf |page=4 |title=TSUKEMONO: A Look at Japanese Pickling Techniques |first=Libby |last=Reid |publisher=Kanagawa International Foundation |date=August 2008 |url-status=bot: unknown |archive-url=https://web.archive.org/web/20101124012004/http://k-i-a.or.jp/kokusai/jigyou/english-lesson/ts-report/report2008.pdf |archive-date=2010-11-24 }}</ref> or a bed of [[rice bran]]).<ref name=Hisamatsu>{{cite book|last=Hisamatsu|first=Ikuko|title=Tsukemono Japanese Pickling Recipes|year=2013|publisher=Japan Publications Trading Co., LTD. and Boutique-sha, Inc.|location=Japan|isbn=978-4-88996-181-2|page=6}}</ref> They are served with [[rice]] as an ''[[okazu]]'' (side dish), with [[drink]]s as an ''[[sakana|otsumami]]'' (snack), as an accompaniment to or garnish for meals, and as a course in the [[kaiseki]] portion of a [[Japanese tea ceremony]].{{citation needed|date=April 2019}}
-== Alternate names ==
+== Alternative names ==
-Tsukemono are also referred to as {{nihongo|''konomono''|香の物}}, {{nihongo|''oshinko''|御新香}} or {{nihongo|''okōkō''|御香々}}, all carrying the meaning of "fragrant dish" in Japanese.<ref name="Hisamatsu"/> The ''ko'' or {{nihongo|''kō''|香}} portion in these names literally means "fragrant", and the term was used as a ''[[nyōbō kotoba]]'' or "woman's word" for [[miso]] in reference to the smell.{{fact|date=June 2018}}  Over time, this term was also applied to [[Pickling|pickles]], again for the smell.  ''Oshinko'' (literally "new fragrance" in reference to relative freshness) more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color that much.{{fact|date=June 2018}}  The term is now also used more broadly to refer to pickles in general.
+Tsukemono are also referred to as {{nihongo|''konomono''|香の物}}, {{nihongo|''oshinko''|御新香}} or {{nihongo|''okōkō''|御香々}}, all carrying the meaning of "fragrant dish" in Japanese.<ref name="Hisamatsu"/> The ''ko'' or {{nihongo|''kō''|香}} portion in these names means "fragrant", and the term was used as a ''[[nyōbō kotoba]]'' or "woman's word" for [[miso]] in reference to the smell.{{citation needed|date=June 2018}}  Over time, this term was also applied to [[Pickling|pickles]], 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|date=June 2018}}  The term is now also used more broadly to refer to pickles in general.
 == Making tsukemono ==
-[[File:Tsukemono (24068206975).jpg|thumb|Tsukemono fermenting in rice bran)]]
+[[File:Tsukemono (24068206975).jpg|thumb|Tsukemono fermenting in rice bran]]
 To make tsukemono, one needs a container, salt, and something to apply downward pressure on top of the pickles.<ref name="Hisamatsu" />
-A {{nihongo|''tsukemonoki''|漬物器}} (literally "pickling container") is a Japanese pickle press. The pressure is generated by heavy stones called {{nihongo|''tsukemono ishi''|漬物石}} (literally "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.  Before ''tsukemono ishi'' came into use, the pressure was applied by driving a wedge between a handle of the container and its lid.<ref name="Hisamatsu" />
+A {{nihongo|''tsukemonoki''|漬物器}} ("pickling container") is a Japanese pickle press. The pressure is generated by heavy stones called {{nihongo|''tsukemono 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.  Before ''tsukemono ishi'' came into use, the pressure was applied by driving a wedge between a handle of the container and its lid.<ref name="Hisamatsu" />
-The weights are either [[rock (geology)|stone]] or [[metal]], with a handle on top and often covered with a layer of food-neutral [[plastic]]. 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<ref name="Hisamatsu" />.
+The weights are either [[rock (geology)|stone]] or [[metal]], with a handle on top and often covered with a layer of food-neutral [[plastic]]. 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.<ref name="Hisamatsu" />
 [[Asazuke]] is a pickling method characterized by its short preparation time.
 {| class="wikitable"
-|+Tsukemono Types<ref name="Reid"/>
+|+Tsukemono types<ref name="Reid"/>
 !Type
 !Kanji
-!Pickling Ingredient
+!Pickling ingredient
 |-
 |Shiozuke
 |塩漬け
-|[[salt]]
+|[[Edible salt|salt]]
 |-
 |Suzuke
@@ Line 78: / Line 78: @@
 [[Gari (ginger)|Gari]] (thinly sliced young [[ginger]] that has been marinated in a solution of sugar and vinegar) is used between dishes of [[sushi]] to cleanse the palate.
-[[Allium chinense#Culinary|Rakkyōzuke]] (a type of [[onion]]) is often served with [[Japanese curry]].  [[Rakkyo#Culinary|Rakkyōzuke]] has a very mild and "fresh" taste. It is pickled and used to balance the stronger flavors of some other component in a meal.
+[[Allium chinense#Culinary|Rakkyōzuke]] (pickled [[Allium chinense|rakkyō]], a type of [[onion]]) is often served with [[Japanese curry]].  [[Rakkyo#Culinary|Rakkyōzuke]] is slightly acid and sweet, with a mild and "fresh" taste, due to being preserved in [[vinegar]] and [[mirin]], which also remove its bitterness. It is used to balance the stronger flavors of some other components in a meal.
 [[Fukujinzuke]] is a mixture of [[daikon]], [[eggplant]], [[lotus root]] and [[cucumber]] which is pickled and flavored with soy sauce.
@@ Line 84: / Line 84: @@
 [[Bettarazuke]] is a kind of pickled [[daikon]] popular in Tokyo.
-[[Matsumaezuke]] is a pickled dish (native to [[Matsumae, Hokkaidō]]) made from [[Dried shredded squid|surume]] (dried squid), [[konbu]], kazunoko ([[herring]] [[roe]]), carrot and ginger with a  mixture of [[sake]], [[soy sauce]] and [[mirin]].
+[[Matsumaezuke]] is a pickled dish (native to [[Matsumae, Hokkaidō]]) made from [[Dried shredded squid|surume]] (dried squid), [[konbu]], kazunoko ([[herring]] [[roe]]), carrot and ginger with a mixture of [[sake]], [[soy sauce]] and [[mirin]].
 [[Nozawana]] is a pickled leaf vegetable typical of Nagano Prefecture.

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