Tsukemono is the Japanese for "Pickles" or "Pickled vegetables". Tsukemono is an ever changing Japanese food in color and taste. Various kinds of radish, cucumber, eggplant, and turnip, to name a few vegetables, can be made into Tsukemono. Different taste and varieties of vegetables, like the radish which many people though of as typically round, small, and red, those used in Japanese cooking range in color from red or pink to green or white and in shapes from round to oblong to tapered. They also vary in heat from mild to spicy hot, therefore many varieties of Tsukemono can be made just out of one kind of vegetable. Likewise, changing seasons, like cold, strong, dry winds during the winter months and sunny summer and spring produce a climate favourable to growing vegetables has brought about many different types of vegetables which are then pickled and "Tsukemono" are made. Tsukemono exist in the market around the world not only in Japan. Traditional Japanese restaurants are mostly offering tea and some variety of Tsukemono (pickles) as a way to greet the customer. The number and variety of Tsukemono show their importance in Japanese and Asian Cuisine. There are countless regional variations of Tsukemono and variations are endless, and every small town, prefecture, and village in Japan has its own specialties, which are often packaged as souvenirs. Riding the trains through Japan, travelers can always find a huge choice of Tsukemono at the station kiosks for sale. In some countries, most Tsukemono can be brought in the supermarkets, althought some Japanese immigrants continue to make their own home-style Tsukemono for New Year’s celebrations or family gatherings. In some Japanese markets one can find different kinds of Tsukemono and sampling as many different kinds is allowed.

Related Articles

Coriander Seeds ■■■■■■■
Coriander Seeds refer to the seeds of the Coriander plant which is used to give warm, aromatic and citrus . . . Read More
Muruku Presser ■■■■■■
Muruku Presser refers an Indian cooking tool that is used to make diffrent kinds of dishes, like Kaarapoosa, . . . Read More
Crudites / Crudités ■■■■■■
Crudites / Crudités: Crudités or Crudites refer to raw vegetables cut into strips, generally served . . . Read More
Batao ■■■■■■
In the food context, "Batao" refers to a type of bean commonly used in Filipino cuisine, also known as . . . Read More
Food ■■■■■■
Food is an essential part of our daily lives, as it provides us with the nutrients and energy we need . . . Read More
Churakka ■■■■■■
English: BottlegourdChurakka in the food context refers to a type of squash or gourd known as ridge gourd . . . Read More
French Classic Sauces ■■■■■■
French Classic Sauces French Sauces are prevalent in French cooking. They are used not only as toppings . . . Read More
Ginisang Gulay ■■■■■■
Ginisang Gulay in the food context refers to a Filipino dish consisting of sautéed vegetables. It is . . . Read More
Eggplant ■■■■■■
Eggplant (Solanum melongena) is a species of nightshade commonly known in British English as aubergine . . . Read More
Dinengdeng ■■■■■■
Dinengdeng refers to the food from the Philippines, particularly from the Ilocos Region. Dinengdeng boiled . . . Read More