Tsukemono – The Art Of Pickling

Abstract

The term tsukemono includes a wide range of wholly or partly preserved products made from vegetables and fruits, employing techniques of salting, souring, or fermentation. We would call them pickles. The pickling produces new flavours and preserves the nutritional value. Tsukemono are eaten at virtually every Japanese meal. Pickled ginger (gari), an important condiment with sushi and sashimi, is a typical example of tsukemono.