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Tsukemono (Japanese Pickled Vegetables)

Tsukemono (Japanese pickled vegetables)

Tsukemono (漬物), which translates to pickled things, can be found accompanying almost every Japanese meal - from a casual meal at an izakaya (居酒屋) or Japanese pub to the fanciest kaiseki (懐石) or multi-course meal. Almost anything can be pickled, but common choices include cucumber, cabbage, daikon (Japanese radish), ume (Japanese plum), ginger, eggplant and lotus root to name a few. Try this simple recipe using cucumbers as a start.

Tsukemono (Japanese pickled vegetables) recipe using cucumbers


  • Shio koji 
  • Sliced cucumbers 


1. Cover the cucumbers in a bowl using the shio koji as per the picture above.
2. Put them in the fridge for about 8 hours (or overnight).
3. Enjoy!

About the author: Teni Wada appreciates the simplicity and versatility of Japanese cooking ingredients and enjoys recreating her mother-in-law's dishes. A foodie at heart, she is always on the lookout for seasonal snacks and drinks to share on Twitter (@wadateni). You can also find Teni Wada on Instagram (@wadateni) and her lifestyle blog, babykaiju.com where she documents motherhood in Japan.