Our number 1 pick for this dishPickled Daikon 大根の漬物
Japanese pickled daikon radish made by marinating thinly sliced pieces in a vinegar solution, ready to serve after a couple hours.
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The best pickles recipes
Tsukemono, the Japanese pickles served alongside almost every meal, are the bright, crunchy, palate-resetting counterpoint on the table, from quick salt-cured asazuke to golden takuan daikon. Many need only a few hours and a pinch of salt, and the best recipes show how a simple pickle lifts an entire meal.
Our number 1 pick for this dish
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Japanese Pickled Cabbage (Video) キャベツの浅漬け
Crisp cabbage and cucumber brined in salt with kombu seaweed and chili for a tangy, refreshing Japanese side dish ready in hours.
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Kyuri Bainikuae (cucumber with plum sauce)
Quick Japanese cucumber salad dressed with salty umeboshi plum paste and soy sauce.
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Namasu (Daikon and Carrot Salad) 紅白なます
Julienned daikon radish and carrot pickled in vinegar with sugar, creating a crisp and bright tangy side dish.
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Japanese Soy Pickled Cucumbers (Kyu-chan Style) きゅうりのキューちゃん
Crisp Japanese pickled cucumbers with soy sauce, ginger, and chili peppers.
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Japanese Pickled Cucumbers (Video) きゅうりの漬物
Thinly sliced cucumbers pickled in a sweet and tangy brine for a refreshing palate cleanser.
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Japanese Soy-Marinated Cucumbers (10-Minute Prep)
Quick-pickled cucumbers with a tangy soy-vinegar marinade, toasted sesame seeds, and optional chili heat. Refreshing cold side that improves overnight.
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Rolled Daikon and Salmon Recipe
Marinated daikon sliced thin and rolled around smoked salmon for an elegant no-cook appetizer, common in traditional Japanese New Year celebrations.
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Pickled Napa Cabbage 白菜の浅漬け
Crunchy quick-pickled napa cabbage with sesame or kombu flavor, a refreshing tsukemono side dish.
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Spicy Japanese Pickled Cucumbers ピリ辛きゅうりの浅漬け
Crisp cucumber slices marinated in a tangy, spicy soy and sesame sauce for a refreshing Japanese side dish.
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Soy Pickled Cucumber (Kyūri no Q-chan)
Crisp cucumber slices in sweet soy glaze with pickled ginger and sesame seeds, ready within hours of a quick sauté and chill.
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Shiitake and Kombu Tsukudani Recipe
Tender simmered mushrooms and kelp preserved in a sweet-savory glaze.
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Kombu Tsukudani Recipe
Tender seaweed strips simmered until silky in a savory-sweet soy and mirin glaze.
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Asazuke (Japanese Lightly Pickled Vegetables) 浅漬け
Lightly pickled fresh vegetables made with a quick salt and seasoning brine, ready in minutes.
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Pickled Tomatoes トマトの酢漬け
Peeled ripe tomatoes in tangy vinegar marinade infused with dashi and soy, served chilled as appetizer.
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Salted Daikon Salad (Shio Momi Daikon)
Quick and refreshing raw daikon salad, sliced thin, salted to wilt, and squeezed dry for a crisp, palate-cleansing side.
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Pickled Cucumbers with Ginger きゅうりと生姜の浅漬け
Quick Japanese-style pickled cucumber slices with fresh ginger providing a crisp, tangy side dish ready in just a couple of hours.
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Namasu Recipe
Crisp shredded daikon and carrot tossed in light, sweet rice vinegar dressing.
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Tsukemono (Salt-Pickled Cabbage) Recipe
Simple cabbage pickled in salt and kombu, ready in a few hours with minimal hands-on work.
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Common questions about pickles
What is tsukemono?
Tsukemono are Japanese pickles: vegetables preserved in salt, rice bran, vinegar, miso or soy. They are served in small amounts alongside rice as a crunchy, tangy accent.
What is asazuke?
Asazuke means 'shallow pickle', a quick pickle made by salting vegetables for anywhere from 30 minutes to a few hours. It is the easiest tsukemono to make at home.
What is takuan?
Takuan is pickled daikon radish, characteristically yellow and sweet-tart. It is a common side and a frequent filling in rolls and rice dishes.