Japanese Pickling Techniques

Pickling is an essential part of Japanese cuisine, used to preserve vegetables and enhance their flavors. There are various methods of pickling, each resulting in unique tastes and textures.

Types of Pickles

• Tsukemono: A variety of pickled vegetables served as side dishes.
• Nukazuke: Vegetables fermented in rice bran.

These pickles not only add flavor but also provide health benefits, making them a staple in Japanese meals.