Tsukemono

Japanese pickled vegetables — the category is enormous, from bright yellow takuan to salty nuka-pickled vegetables to brined plum. Every region and restaurant has its own version; sampling the local pickle wherever you go is one of the quiet pleasures of traveling in Japan. Always served at teishoku restaurants, and worth paying attention to.

日本の食卓には欠かせない、お野菜の発酵食品だよ。ぬか漬け・たくあん・しば漬け・野沢菜漬け・奈良県漬け・千枚漬け・梅干し・いぶりがっこ……などなど種類が豊富で、使う野菜も漬け方もお店や地域によって全然違うよ。定食屋さんでは必ずついてくるし、旅先でその土地ならではの名物漬物を探してみるのも楽しい！