Tsukemono (Japanese pickles): a Japanese meal is built around three core foods: rice, soup, and pickles. A meal should contain a variety of colors, flavors and cooking methods; tsukemono help create this harmony. Gari (ginger), Takuan (daikon), Umeboshi (plums), Beni Shoga (ginger with umezu), Shibazuke (cucmbers and aubergine), Kyurizuke (cucumber), Fukujinzuke (7 vegetables). | Miki Kawasaki on serious eats
Fast and Easy Japanese Pickled Vegetables | These pickles only take a few hours to make, and taste fresh and crunchy. They’re the perfect sides to serve at a barbecue or picnic on a hot summer’s day. | From: redpathsugar.com
Shibazuke - pickled cucumbers and eggplant with red shizo How it's made: Historic recipes call for brining shibazuke for up to a year, but generally the pickles are made by letting them sit in salt until most of the liquid has leeched from the vegetable and the color has permeated throughout, which takes about a month. How it tastes: Crunchy, crisp, and acidic, with a strong herbal note from shiso.