Tsukemono are traditional Japanese vegetable preparations, specifically pickles. They are added by the Japanese to various main dishes. Tsukemono come in a variety of flavours, depending on how they are pickled - sweet, salty, spicy or sour. The process of fermenting the pickles is to preserve their form and flavour for longer. In the past, when there were no refrigerators, food was preserved in tsukemono.

Japanese pickles (tsukemono) are prepared from white radish, aubergines, cabbage and cucumbers, among others. Some people also use plums and lotus roots to make preserves. Traditional marinating methods include the use of salt, miso paste, sake, vinegar, salt and rice bran. A variety of spices add a unique flavour to the pickles. Today, vegetable preserves are still prepared on a large scale, including at home.

Japanese pickles provide valuable nutrients and vitamins. This is why they are served in the form of small starters, which balance the flavour during the meal and gently neutralise it between successive dishes.