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tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine or a bed of rice bran). They are served with rice as ''okazu'' (side dish), with drinks as an ''otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.
== Alternate names ==
Tsukemono are also referred as , or , all carrying the meaning of "fragrant dish" in Japanese.〔 which is used in these names was a generic term for pickled food and indicates miso due to the strong smell from the pickling process, but does not indicate the use of miso in the pickling process. Particularly, ''oshinko (shinko)'' refers to lightly pickled tsukemono which did not yet cause a color change in the used vegetable. However, due to ''takuan'' becoming a widely available type of tsukemono, these names are frequently used interchangeably with ''takuan''. , a type of tsukemono made locally in Akita was originally or ''miyabi or refined fragrant''.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「tsukemono」の詳細全文を読む
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