How to Make Japanese Tsukemono Pickles at Home (And Why They’re More Fun Than You Think!)

Pickles, or tsukemono, are an essential part of the Japanese dining table. Though simple in appearance, they offer deep, complex flavors and pair exceptionally well with rice.

This article will introduce everything from the basics of tsukemono to its varieties and even how to make it at home.

What are tsukemono?

Tsukemono—long beloved in Japanese cuisine—are vegetables preserved by soaking them in salt or vinegar, or burying them in a bed of fermented nuka (rice bran), enhancing their flavor and shelf life.

Pickles like nukazuke use the power of fermentation. They contain probiotics such as lactic acid bacteria, which are believed to support gut health, making them especially popular among health-conscious individuals.

Simple in appearance, yet rich in health benefits and endlessly varied in texture and flavor depending on the ingredients, tsukemono are considered a vital supporting player in Japanese cuisine.

One major reason tsukemono are so valued in Japanese cooking is their compatibility with rice.

At home, they’re often served alongside white rice, where their saltiness or sourness enhances the rice’s natural sweetness.

Tsukemono also serve as a palate cleanser between dishes.

Especially in traditional Japanese meals, it’s common to eat a small portion of pickles between courses as a way to refresh the palate.

They’re especially valued for cutting through the heaviness of rich or oily foods, resetting the taste buds for the next bite.

Different types of ingredients in tsukemono

While the ingredients used in tsukemono vary widely, here are some of the most common vegetables:

Other ingredients like eggplant or myōga (Japanese ginger) are also commonly used—there are virtually no limits.

Depending on whether they’re pickled in salt, vinegar, miso, or a nukadoko (rice bran fermentation bed), the resulting flavors and textures differ widely.

Tsukemono FAQ

Q1. What do tsukemono taste like?
A. It depends on the type, but common flavors include salty, sour, and subtly sweet. Umeboshi (pickled plums) are very sour, takuan (pickled daikon) is mildly sweet, and shibazuke (vegetables pickled together with red shiso leaves) is salty with a distinctive aroma.

Q2. Do Japanese people eat tsukemono every day?
A. Not necessarily daily, but many people eat them regularly—for breakfast, in bento boxes, or during hotel breakfasts. They’re also a near-constant in set meals at restaurants.

Q3. Are tsukemono appetizers or side dishes?
A. They are generally considered side dishes or palate cleansers rather than appetizers. They’re usually enjoyed with rice or between bites of richer foods.

Q4. Are pickles and tsukemono the same?
A. They’re similar but not quite the same. Western pickles are usually made with vinegar and sugar and are often eaten with sandwiches. Tsukemono are more focused on bringing out the natural flavors of vegetables and are designed to complement Japanese meals.

Q5. Are tsukemono vegan?
A. Most are made from vegetables and are vegan-friendly. However, some may include dashi (broth) made from bonito flakes or other fish-derived seasonings. It’s best to check the ingredient label.

Popular types of tsukemono: rich in flavor, culture, and perfect as souvenirs

Tsukemono come in many forms—from everyday staples to regional specialties and souvenir favorites—reflecting Japan’s rich culinary diversity.

Common tsukemono types

Takuan
A pickled daikon with a distinctive white or yellow appearance. It pairs well with rice and is commonly found in bentos and set meals, making it one of Japan’s best-known pickles.

Umeboshi
Made by salting and sun-drying ume plums, then pickling them with red shiso leaves. Most varieties are intensely salty and sour, perfect for stimulating the appetite in hot weather.

Asazuke
A lightly pickled variety made quickly with salt, kombu (kelp), or vinegar. Cucumber, cabbage, and eggplant are typical ingredients. The flavor is very mild, making it perfect for pickle beginners.

Shibazuke
A Kyoto specialty made by fermenting cucumbers, eggplant, and shiso in salt. It has a purple hue and a sour flavor, ideal as a topping for rice or rice balls.

Fukujinzuke
A sweet and savory mix of finely chopped vegetables like daikon and lotus root. Commonly served with Japanese curry, it’s an essential part of the country’s curry culture.

Regional varieties of tsukemono in Japan

Throughout Japan, many pickles are deeply tied to local ingredients and climates. These unique flavors reflect the country’s cultural richness—and many can only be found during travel.

Akita Prefecture: Iburi-gakko
A traditional Akita pickle made by smoking daikon and then fermenting it in a nukadoko. It’s known for its smoky aroma and crunchy texture, and it pairs surprisingly well with cheese.

Kyoto Prefecture: Senmaizuke
Made from paper-thin slices of shōgoin kabu, a Kyoto vegetable (turnip), marinated in sweet vinegar. With its mild sourness and elegant appearance, it’s a favorite for special occasions like New Year.

Aichi Prefecture: Moriguchizuke
A luxurious pickle made by marinating the world’s longest radish, moriguchi daikon, in sake lees for an extended period. It has a sweet, rich flavor and is often given as a gift.

Shizuoka Prefecture: Wasabi-zuke
Made by combining chopped wasabi stems with sake lees, this aromatic pickle combines sharp heat with mellow sweetness—a unique and addictive flavor.

Kumamoto Prefecture and other Kyushu regions: Takana-zuke
Made by fermenting takana (mustard greens) in salt, this pickle is often used as a topping for Kyushu-style ramen. It’s also delicious when stir-fried and served over rice as takana gohan.

Many travelers choose to bring tsukemono home as souvenirs to share the taste of Japan.

Almost every major souvenir shop in tourist destinations stocks them, often in cute packaging or long-lasting varieties—making them perfect gifts for sharing Japanese food culture.

How to make tsukemono at home! Easy cucumber and cabbage pickles

Tsukemono might seem like a hassle to prepare, but in fact, many types can be easily made at home.

Asazuke in particular is quick, requires only simple ingredients, and is perfect for beginners trying their hand at pickling for the first time.

Here, we’ll introduce a recipe using cucumber and cabbage—two ingredients that are available year-round.

Ingredients

The basic method for asazuke is simply salting the vegetables.

To add more flavor, you can include kombu for a touch of umami, or simplify even further by using soy sauce or instant dashi granules.

You can also add dried chili pepper for a hint of heat—the simplicity of the base recipe makes it endlessly customizable.

Recipe

① Cut the vegetables

Slice the cucumber into thin rounds and chop the cabbage into bite-sized pieces.

② Sprinkle with salt and massage

Place the vegetables in a bowl or plastic bag, sprinkle with salt, and gently massage them.

③ Let rest in the refrigerator

Transfer to an airtight container and refrigerate for 1–2 hours.

The flavor develops more over time, so it’s fine to leave it overnight.

At this stage, adding a small square of dried kombu (around 5 cm) or a bit of kombu tea powder will enhance the flavor.

④ Adjust seasoning

Taste and add soy sauce if desired. Right before serving, sprinkle with sesame seeds if you like—and that’s it!

Asazuke goes great with rice, helps cut through greasy foods, and is also ideal when you’re feeling a bit off your appetite.

Its refreshing taste resets the palate, making it a good choice for breakfast or a late-night snack.

Just having some in your fridge can elevate your meal, and the fact that you can freely swap ingredients and seasonings is part of what makes tsukemono so fun to make.

Rather than only buying pickles as souvenirs, why not bring a taste of Japanese home cooking into your own kitchen by trying this easy asazuke recipe?