TSUKEMONO
“Pickled things”
Whether it’s nuka-zuke (rice bran pickles), miso-zuke (miso pickles), rakkyo-zuke (pickled shallots) or umeboshi (pickled sour plum), pickles and fermented foods offer a world of options.
That each region has pickles cultivated in their respective climates speaks to Japan’s unique fermentation culture. Tsukemono make for a perfect last bite at the end of a meal.