Oshinko are traditional Japanese pickles that are prepared from a variety of vegetables - most commonly daikon radish. They fall into the broad category of pickles tsukemono and adds to the main meals.

Among the most popular kinds of oshinko Takuan stands out. It is a yellow pickled radish that is first dried in the sun and then marinated in salt, sugar and rice bran. With its combination of sweetness, saltiness and a touch of acidity, the yellow radish balances the flavour of many dishes perfectly. This type is often cut into thin slices and added to rice, sushi or miso soup.

Oshinko is served as a small snack or appetiser to balance out the flavours during the meal. In ichiju sansai sets (rice, soup and small dishes), it is an element that helps to cleanse the palate between bites. It adds crunch and refreshment. The Japanese also appreciate it for its valuable nutritional value, high fibre and vitamin content.