Baku Kitchen! An independent reference of traditional food

Tsukemono

漬物

Rice-bran or salt pickles of daikon, cucumber and eggplant served with every meal

Japan Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Nukazuke bran beds spread in the Edo period after rice polishing produced surplus bran; households feed and turn the same bed for generations.

Frequently asked questions

What is Tsukemono?

Tsukemono is a fermented & pickled from Japan: rice-bran or salt pickles of daikon, cucumber and eggplant served with every meal. Nukazuke bran beds spread in the Edo period after rice polishing produced surplus bran; households feed and turn the same bed for generations.

Made with

vegetablesrice

Cooked

pickled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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