Tsukemono (漬物) are Japanese pickles. They are served with rice, and sometimes with beverages. Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. ... Species Oryza glaberrima Oryza sativa Rice refers to two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southeastern Asia and to Africa. ... The word drink is primarily a verb, meaning to ingest liquids. ...

The most common kinds are pickled in salt or brine. Soy sauce, miso, vinegar, nuka, and sake are also useful for pickling. Flash point Non-flammable R/S statement R: none S: none RTECS number VZ4725000 Supplementary data page Structure and properties n, εr, etc. ... Brine is water saturated or nearly saturated with salt. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Miso (Japanese: 味噌) is a thick paste similar to doenjang made by fermenting soybeans with kōji (麹, Aspergillus oryzae) and sea salt. ... Vinegar is often infused with spices or herbs—as here, with oregano. ... Rice bran is the layer underneath the rice hull rich in oils. ... Sake barrels at Itsukushima Shrine Sake (酒; pronounced IPA: SAH-KEH in Japanese, but often IPA: SAH-ki by English speakers) is a Japanese alcoholic beverage, brewed from rice. ...

Daikon, ume, turnips, Chinese cabbage, and cucumbers are among the favorites. Binomial name Raphanus sativus L. Daikon (Japanese: 大根; literally large root; Chinese: 白蘿蔔; literally white radish), is a mild-flavored East Asian giant white radish. ... Binomial name Prunus mume Siebold & Zucc. ... Trinomial name Brassica rapa rapa L. The turnip (Brassica rapa var. ... Binomial name Brassica rapa, chinensis group L. Chinese cabbage (Brassica rapa, Chinese: 白菜; Hanyu Pinyin: ; Cantonese baak choy) is an East Asian leaf vegetable related to the Western cabbage. ... Binomial name Cucumis sativus L. Ref: ITIS 22364 The cucumber is the edible fruit of the cucumber plant Cucumis sativus, which belongs to the gourd family Cucurbitaceae, as do melons and squash. ...

Traditionally, the Japanese prepared tsukemono themselves with a tsukemonoki. Pickling was one of the fundamental ways to preserve food. Nowadays, pickles, or tsukemono (漬物) can be bought readily in the supermarket, but many Japanese still make their own pickles. Typically, all that's needed to make pickles is a container with the food to be pickled, salt, and pressure on top of the pickles. Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, texture and flavor. ... A magnified crystal of salt In chemistry, salt is a term used for ionic compounds composed of positively charged cations and negatively charged anions, so that the product is neutral and without a net charge. ...

A Tsukemonoki (漬物器, literally: vessel for pickled things) is a Japanese pickle press. The pressure was generated using heavy stones called tsukemonoishi (漬物石, literally: stone for pickled things) with a weight of 1 to 2 kilograms, sometimes more. This type is still in use, with the container being plastics, wood, glass or ceramics. Before tsukemonoishi came into use, the pressure was applied by driving a wedge between a handle of the vessel and its cover. Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. ... Sedimentary, volcanic, plutonic, metamorphic rock types of North America. ...

The weights are either stone or metal, with a convenient handle on top and often covered with a layer of food-neutral plastic. Another modern type of pickle press is usually made from plastic, and the necessary pressure is generated by turning a screw and clamping down onto the pickles. In the physical sciences, weight is the downward force exerted on matter as a result of gravity. ... Sedimentary, volcanic, plutonic, metamorphic rock types of North America. ... Hot metal work from a blacksmith In chemistry, a metal (Greek: Metallon) is an element that readily forms ions (cations) and has metallic bonds, and metals are sometimes described as a lattice of positive ions (cations) in a cloud of electrons. ... Plastic is a term that covers a range of synthetic or semisynthetic polymerization products. ...

See Also: List of Japanese cooking utensils The following items are common Japanese cooking tools used in preparing Japanese cuisine. ...

List of Tsukemono

• Beni shoga
• Bettarazuke
• Fukujinzuke
• Furuzuke
• Gari
• Matsumaezuke
• Narazuke
• Senmaizuke
• Shibazuke
• Takuan
• Wasabizuke
• Umeboshi
• Rakkyozuke

Beni shōga on a gyÅ«don (Japanese: 紅生姜, べにしょうが). Beni shōga is a type of tsukemono (Japanese pickle). ... Bettarazuke (べったら漬け) is a kind of pickled daikon popular in Tokyo. ... Gari is a type of tsukemono, sweet pickled ginger served with sushi. ... Matsumaezuke (松前漬け) is a pickled dish native to Matsumae area of Hokkaido. ... Umeboshi Umeboshi (梅干, pickled ume) are a type of Japanese pickle. ...

External links

• Japanese Food / Tsukemono (pickles)