Have you ever wondered what those colourful pickled side dishes that come with your main dish when eating Japanese food are? Besides adding a little aesthetic and colour to your meal, these little dishes are known as Tsukemono or Japanese pickles, an integral part of traditional Japanese food culture and are usually served alongside rice and miso soup.
Tsukemono was developed as a way to preserve food back in the day before refrigeration was available. Tsukemono pickling can be achieved through a variety of methods like adding salt, soaking in vinegar or leaving it to ferment.
Here are three common Tsukemono that you may have encountered with your Japanese meals, and some speciality regional versions to try on your next trip to Japan.