Tsukemono: The Art of Japanese Pickling

Author: Joost Nusselder, author of The Essential Japanese meal planner cookbook Updated December 28, 2022

If you’re interested in learning about traditional Japanese cuisine, then you won’t want to miss this blog post!

Tsukemono translates to “pickled things” and is a type of Japanese pickled vegetables such as cucumbers, radishes, and turnips in a brine of salt, vinegar, and other seasonings. It is usually served as a side dish to accompany meals.

Discover the art of tsukemono, the Japanese pickled vegetables, and explore the flavors and textures that make this dish so special.

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What is tsukemono?

Tsukemono is a traditional Japanese pickling technique used for centuries to preserve food. The word “Tsukemono” literally translates to “pickled things” and refers to any food that has been pickled.

Tsukemono is a popular way to add flavor and texture to many dishes and is often served as a side dish or condiment.

Tsukemono is made by submerging vegetables in a brine solution and allowing them to ferment.

The brine solution is typically made from salt, vinegar, and water, but can also include other ingredients such as sugar, sake, and spices.

The vegetables are left to ferment for a few days or weeks, depending on the desired flavor and texture.

Tsukemono is a great way to add flavor and texture to many dishes. It can be served as a side dish, condiment, or topping for many dishes.

It is also a great way to preserve vegetables for a longer shelf life. The pickling process helps to reduce the number of bacteria and other microorganisms that can spoil food.

Tsukemono is a great way to add a unique flavor to many dishes. The pickling process helps to bring out the natural sweetness of the vegetables, and the brine solution helps to add a tart and tangy flavor.

The pickling process also helps to soften the vegetables, making them easier to eat.

What does tsukemono taste like?

Tsukemono, or Japanese pickles, is a unique and flavorful condiment that can be used to enhance a variety of dishes. It is made by fermenting vegetables such as cucumbers, radishes, and turnips in a brine of salt, vinegar, and other seasonings. The resulting pickles have a salty, sour, and savory flavor that adds a unique depth to any dish.

Cucumbers are the most common ingredient used in tsukemono. They have a mild, slightly sweet flavor complemented by the salty brine.

The vinegar in the brine adds a tartness that helps to balance out the sweetness of the cucumbers. The combination of the two creates a unique flavor that is both refreshing and savory.

Radishes are another popular ingredient used in tsukemono. They have a sharp, spicy flavor mellowed by the brine.

The vinegar in the brine also helps to bring out the natural sweetness of the radishes. The combination of the two creates a unique flavor that is both spicy and sweet.

Turnips are also used in tsukemono. They have a slightly sweet and earthy flavor that is complemented by the salty brine.

The vinegar in the brine helps to bring out the natural sweetness of the turnips. The combination of the two creates a unique flavor that is both sweet and savory.

Overall, tsukemono has a unique flavor that is both salty, sour, and savory. The combination of the different vegetables and seasonings creates a flavor that is both refreshing and complex. It is a great way to add a unique depth of flavor to any dish.

What is the origin of tsukemono?

It is believed that the origin of tsukemono dates back to the 8th century when it was first used to preserve food. The Japanese invented it, and since then it has become a staple in Japanese cuisine.

Tsukemono was originally made by salting or pickling vegetables, such as cucumbers, radishes, and eggplants.

This preservation method extended the shelf life of vegetables and other food items.

Over the years, tsukemono has evolved and now includes a variety of pickling methods, such as marinating, fermenting, and boiling.

In addition to preserving food, tsukemono is also used to add flavor and texture to dishes.

It is often served as a side dish or condiment, and it can be used to garnish dishes or as an ingredient in sauces and dressings. Tsukemono is also used to add color and texture to salads and other dishes.

Today, tsukemono is still a popular part of Japanese cuisine. It is often served with sushi, rice, and other dishes, and it is also used in various other dishes, such as soups, stews, and stir-fries.

Tsukemono is also used in various other dishes, such as salads, sandwiches, and wraps.

Tsukemono has been around for centuries, and it continues to be a popular part of Japanese cuisine.

How to cook with tsukemono

When cooking with tsukemono, it is important to know when and how to add it to your dish. Tsukemono should be added at the end of the cooking process after all other ingredients have been added.

This will ensure that the flavors of the tsukemono are not lost in the cooking process.

When adding tsukemono to a dish, it should be cooked for a short time, usually no more than a few minutes.

This ensures that the tsukemono retains its crunchy texture and does not become too soft or mushy.

If you are adding tsukemono to a soup or stew, it should be added towards the end of the cooking process, just before serving.

When adding tsukemono to a stir-fry, it should also be added towards the end of the cooking process, when the vegetables and other ingredients are nearly cooked.

When adding tsukemono to a cold salad or sandwich, it should be added just before serving. This will ensure that the flavors of the tsukemono are not lost in the dressing.

When adding tsukemono to a rice dish, it should also be added just before serving so the flavors don’t blend together.

Overall, when cooking with tsukemono, it is important to know when and how to add it to your dish.

It should be cooked for a short amount of time, usually no more than a few minutes, to ensure that the tsukemono retains its crunchy texture.

How to store tsukemono

Tsukemono, or Japanese pickles, are a popular accompaniment to many dishes. There are several ways to store tsukemono, each with its own advantages and disadvantages.

Can you store tsukemono in the fridge?

Refrigeration is the most common way to store tsukemono. This method is best for short-term storage, as tsukemono stored in the refrigerator will last for up to two weeks. Refrigeration also helps to preserve the flavor and texture of the tsukemono.

Can you freeze tsukemono?

Freezing tsukemono is a great way to store them for longer periods of time. Tsukemono stored in the freezer can last up to six months. However, freezing can cause the tsukemono to become mushy and lose some of its flavor.

Canned tsukemono

Canning is another way to store tsukemono. This method involves packing the tsukemono in jars and boiling them in a water bath. Canning can preserve the tsukemono for up to a year.

No matter which method you choose, it is important to store tsukemono properly to ensure that it stays fresh and flavorful.

What to eat tsukemono with

Tsukemono are an essential part of Japanese cuisine. They are usually served as a side dish, but can also be used as a topping for rice, noodles, and other dishes.

One of the most popular ways to enjoy tsukemono is with a bowl of steamed rice. The salty, sour, and slightly sweet flavors of the pickles can be a great contrast to the blandness of the rice.

The pickles can also be used to add flavor to a bowl of miso soup. The pickles can be added to the soup while it is still cooking, or served as a topping. 

Tsukemono can also be served with grilled or fried dishes. The pickles can be used as a topping for grilled fish, chicken, or pork.

They can also be served alongside fried dishes such as tempura or tonkatsu. The pickles can provide a refreshing contrast to the crunchy texture of the fried food. 

Tsukemono can also be used as an accompaniment, served with a bowl of ramen or udon noodles. Or they can be served with sushi rolls. The pickles can provide a nice contrast to the richness of the sushi. 

They are also great as a topping for a green salad, or can be served alongside a salad of seaweed or cucumber or with cold noodle dishes such as hiyashi chuka.

Important things about tsukemono

A jar is a common container used to store tsukemono. Tsukemono are typically stored in a jar with a lid to keep them fresh and to prevent spoilage.

The jar also helps to keep the pickles from being exposed to air, which can cause them to spoil. The jar also helps to keep the pickles from becoming too dry or too wet, which can also cause spoilage.

The jar also helps to keep the pickles from being exposed to light, which can cause them to lose their flavor and color.

Spreads are a popular way to enjoy tsukemono. Spreads are typically made from a combination of tsukemono, such as cucumbers, daikon, and onions, and are then mixed with a variety of seasonings and sauces. Spreads are often served as a condiment or as part of a larger meal.

Daikon is a type of radish that is commonly used in tsukemono. Daikon is often sliced or diced and then marinated in a mixture of vinegar, sugar, and salt.

This mixture helps to preserve the daikon and gives it a unique flavor. Daikon is often served as a side dish or as part of a larger meal.

Compare tsukemono

Tsukemono vs sunomono

Tsukemono and sunomono are both Japanese pickles, but they differ in taste, origin, and uses.

Tsukemono is a pickle made by salting and fermenting vegetables, while sunomono is a pickle made by marinating vegetables in a vinegar-based liquid. Tsukemono has a salty and slightly sour taste, while sunomono has a sweet and sour taste.

Tsukemono is usually made with vegetables native to Japan, such as cucumbers, eggplant, and daikon radish, while sunomono is usually made with vegetables that are not native to Japan, such as carrots, cabbage, and onions.

Tsukemono is usually served as a side dish or as a condiment, while sunomono is usually served as an appetizer or a salad.

Tsukemono vs kimchi

Tsukemono and kimchi are both pickles, but they differ in taste, origin, and uses. Tsukemono is a pickle made by salting and fermenting vegetables, while kimchi is a pickle made by fermenting vegetables with a variety of spices and seasonings.

Tsukemono has a salty and slightly sour taste, while kimchi has a spicy and sour taste.

Tsukemono is usually made with vegetables native to Japan, such as cucumbers, eggplant, and daikon radish, while kimchi is usually made with vegetables native to Korea, such as cabbage, radish, and garlic.

Tsukemono is usually served as a side dish or as a condiment, while kimchi is usually served as a side dish or as an ingredient in other dishes.

Where to eat tsukemono and etiquette

When it comes to where to eat tsukemono, there are a few options. One is to find a traditional Japanese restaurant that serves tsukemono as part of its menu.

Another is to find a local grocery store or specialty store that sells tsukemono. Finally, you can make your own tsukemono at home using a variety of ingredients.

When it comes to tsukemono etiquette, it is important to remember that tsukemono is usually served as a side dish and should be eaten in small amounts.

It is also important to remember that tsukemono should be eaten with chopsticks and not with your hands.

It should not be mixed with other dishes or ingredients. It should also not be eaten with soy sauce or other condiments.

Is tsukemono healthy?

Tsukemono can be a healthy addition to a balanced diet. The health benefits of tsukemono are largely due to the ingredients used in the pickling process.

Common ingredients include salt, vinegar, and sugar, which can help to preserve the vegetables, as well as imparting flavor.

The salt and vinegar used in tsukemono can also help to reduce the risk of foodborne illnesses, as they act as natural preservatives.

Additionally, the pickling process can help to retain some of the vitamins and minerals found in the vegetables.

Tsukemono can also be a good source of dietary fiber, which can help to improve digestion and reduce the risk of certain diseases.

The pickling process can also help to reduce the amount of fat and calories in the vegetables, making them a healthier choice than some other types of food.

Overall, tsukemono can be a healthy addition to a balanced diet. It is important to note, however, that tsukemono should be eaten in moderation, as it is high in sodium and can be high in sugar depending on the ingredients used in the pickling process.

Additionally, it is important to check the label to make sure that the tsukemono is made with natural ingredients, as some brands may contain artificial preservatives or flavors.

With these precautions in mind, tsukemono can be a healthy and flavorful addition to a balanced diet.

FAQ about tsukemono

Is tsukemono good for you?

Yes, tsukemono is good for you. Tsukemono is a type of Japanese pickled vegetable, usually made from cucumbers, radishes, or other vegetables. It is a great source of vitamins and minerals, and it is low in calories and fat. It also has a high fiber content, which helps to keep your digestive system healthy.

Conclusion

I highly recommend trying tsukemono for yourself. The unique flavor and texture of these pickled vegetables will be sure to add a delicious and interesting element to your meals.

Give it a try and you won’t be disappointed!

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

Try it out for free with Kindle Unlimited:

Read for free

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.