It started as a preserved food, and some are made by fermentation. It is never the main dish, but is an essential part of the Japanese diet. Every region has its own special tsukemono.

Indian pickles, Korean kimchi, and Japanese tsukemono are examples of fermented dishes that take the flavour profile of a meal up a notch without a person putting in effort. With Korean and ...

As a fourth generation Japanese American, his cultural identity has always been grounded in food. As a child, he was in charge of making tsukemono (Japanese pickles) for family gatherings ...