Ochazuke Kyuri are pickles made from cucumbers preserved in a soya sauce base.

Shibazuke is a Kyoto specialty pickle made of several vegetables such as cucumber, eggplant, Shiso,… pickled in plum vinegar. The salty, slightly sour, purple pickles are commonly served in Kyoto.

Takuan is made of Japanese radishes (daikon), which have been sun dried and pickled in a mixture of salt, rice bran and sugar. The finished product is a sweet, crunchy pickle that is sliced and served alongside rice or other dishes.

Takuan is made of Japanese radishes (daikon), which have been sun dried and pickled in a mixture of salt, rice bran and sugar. The finished product is a sweet, crunchy pickle that is sliced and served alongside rice or other dishes.

Turnip (Kabu) greens are fermented in a mixture of roasted rice bran (the hard outer skin of the rice that is removed when polishing the rice grain), salt, konbu, and other ingredients.

Tsubo Zuke pickles are radish slices dried and pickled with soy sauce giving them a distinct umami savoury flavour. Enjoy them with miso soup and rice, use to fill onigiri rice balls, or have as a snack with an ice cold beer.

Narazuke is commonly made from Oriental Melon (Uri) soaked in sake lees (kasuzuke) in a process where they may cure for several years. As a result the pickles have a strong, pungent flavor which is often punctuated with an overtly alcoholic bite.

Beni Shoga is young ginger that has been pickled in plum vinegar. The bright red, salty and spicy pickles are often served as a garnish on top of a variety of dishes such as gyudon, takoyaki and yakisoba.

Kyuri asazuke are simple pickles made of cucumbers marinated in a salt brine (shiozuke). Whole cucumbers served on a stick are often pickled this way and sold by street vendors at festivals, temple approaches and popular tourist spots, especially during spring and summer when they are a refreshing treat.

Hakusai no Sokusekizuke is a quick and simple salt pickle dish made of lightly salted hakusai cabbage which is usually mixed with carrots and cucumber and seasoned with yuzu zest, konbu and togarashi pepper. Hakusai no Sokusekizuke is a salty, crisp pickle with a slightly spicy citrus flavor.

Umeboshi are Japanese plums, which have been salted and dried. They are extremely salty and sour, although sweeter versions exist. Umeboshi is supposed to be good for your digestion. Some love it but most foreigners will not appricate it. Umeboshi are also one of the most popular fillings for rice balls (onigiri).

Konasu Shiozuke are salted Japanese eggplants. They might be served as slices or as tiny eggplants.

You might already know gari, the thin slices of sweet pickled ginger served alongside sushi. Gari has a sweet flavor with a slightly spicy bite. It is meant to be eaten between sushi pieces to clean your mouth, so that you can fully taste each piece of sushi.

These are actually standard pickles. Cucumber, carrot, cabbage,… pickled in vinegar.

Senmaizuke is a Kyoto specialty pickle. It is made of thin slices (Senmaizuke means a thousands slices) of turnip brined in sweet vinegar seasoned with konbu and togarashi pepper.