Japanese pickles are often translated simply as "pickles," but that word can create the wrong image.In English, pickles often suggest cucumbers preserved in vinegar. Japanese tsukemono are much broader. They may be made with salt, rice bran, miso, soy sauce, vinegar, sake lees, koji, or other seasonings.Some are sour. Others are salty, sweet, smoky, earthy, or only lightly seasoned. They are also rarely the main dish. Tsukemono usually appear in small portions beside rice, soup, fish, or other foods. Their role is not to dominate the meal. They add saltiness, acidity, aroma, color, and crisp texture where the rest of ...
