The best kinds of Japanese tsukemono (pickles)
The top 3 according to 19 votes from people: Takuan · Umeboshi · Shibazuke. (Updated Jun 29, 2024.)
Umeboshi, takuan, shibazuke, senmaizuke and nozawana: Japan's essential pickles to go with rice.
Automatically translated (original in 日本語). See the original
Top 18
-
1
Takuan
Yellow pickle of dried daikon in rice bran and salt.
-
2
Umeboshi
Salted and dried ume plums.
-
3
Shibazuke
Kyoto Ohara pickle of aubergine with red shiso.
-
4
Senmaizuke
Kyoto pickle of thinly sliced Shogoin turnip.
-
5
Suguki
Lactic-fermented suguki turnip from Kamigamo, Kyoto.
-
6
Nozawana-zuke
Nozawana greens pickle from Shinshu.
-
7
Narazuke
Gourds pickled in sake lees, from Nara.
-
8
Nukazuke
Vegetables pickled in a rice bran bed at home.
-
9
Fukujinzuke
Seven vegetables in soy, the curry side.
-
10
Rakkyozuke
Rakkyo shallots in sweet vinegar.
-
11
Sunkizuke
Salt-free fermented turnip-leaf pickle from Kiso, Nagano.
-
12
Matsumaezuke
Hokkaido pickle of kelp, dried squid and herring roe.
-
13
Bettarazuke
Sweet daikon pickled in koji, from Tokyo.
-
14
Takanazuke
Takana mustard greens pickle from Kyushu.
-
15
Wasabizuke
Wasabi in sake lees, a Shizuoka speciality.
-
16
Hiroshimanazuke
Hiroshima greens pickle, one of Japan's top three leaf pickles.
-
17
Asazuke
Lightly pickled fresh vegetables.
-
18
Iburigakko
Akita's smoked daikon pickle.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
Is something missing?
Comments (1)
いぶりがっこにクリームチーズ、最高のおつまみです