11 Regional Pickles That Do More Than Just Add Flavor

8. Tsukemono (Japan): Quick pickles and seasonal palate cleansers

Tsukemono is the umbrella term for Japanese pickles that range from quick vinegar-brined vegetables to longer fermented varieties. These small pickles are often served as a palate cleanser or a small side that balances rice and fish. Quick tsukemono use salt, rice bran, or vinegar to preserve seasonal vegetables for short periods, while some regional types undergo longer fermentation for deeper flavors. The practical benefit is twofold: they stretch seasonal produce and help diners reset their palates between rich bites. In North America, Japanese markets and specialty stores often carry tsukemono jars and freshly made options in deli counters. If you try making them at home, use fresh vegetables and follow trusted recipes, paying attention to salt levels and refrigeration for quick types. Tsukemono are small but mighty—one slice can brighten a meal and add gentle digestive support.