Tsukemono
Tsukemono
Tsukemono, Japanese pickled vegetables, occupy a unique and essential position in the Japanese meal. They appear alongside rice and miso soup at virtually every traditional Japanese breakfast, serve as palate cleansers between courses at kaiseki meals and provide the sharp, salty, acidic contrast that balances the richness of fried foods and grilled meats. The variety of tsukemono in Japan is extraordinary: from the vivid pink of pickled ginger (gari) served with sushi, to the pungent fermented depth of nukaduke rice bran pickles, to the quick bright crunch of salt-pressed cucumber, each style offers a completely different sensory experience.
Japanese pickling methods fall broadly into several categories. Shiozuke (salt pickling) is the simplest and most immediate, vegetables pressed under salt for minutes to hours until they soften and release liquid. Suzuke (vinegar pickling) produces a cleaner, brighter flavour and includes the vinegared ginger and sushi accompaniments. Shoyu-zuke uses soy sauce as the pickling medium, producing deeply savoury results particularly suited to root vegetables. Misozuke buries vegetables in miso paste for days or weeks, drawing out moisture while imparting a complex, fermented flavour. Nukaduke ferments vegetables in a bed of seasoned rice bran kept alive with daily stirring, the most time-intensive method but also the most rewarding, producing pickles with genuine probiotic depth.
The tools in this collection cover the equipment for these different approaches: pickling presses for salt and weight-based methods, nukaduke containers with tight-fitting lids, ceramic crocks for longer fermentations and the peelers and slicers needed to prepare vegetables in the correct formats. Pickling mixes, salt, vinegar and the nukaduke starter bases are available in the ingredients section.
Discover more in our subcategories:
Use our peelers and slicers for prep, and serve on our plates.
Tsukemono: Japan's ancient art of pickling vegetables, salt, vinegar and nukaduke techniques explained.
Showing 10 products
AVAILABILITY: In stock (-7 items)
Cooking Chopsticks Mij, premium Japanese extra-long cooking chopsticks (saibashi) with a natural lacquered finish and a secure non-slip tip for precise, safe hob use. Country of Origin MADE IN JAPAN Package Includes 2 Pairs (1 Blue / 1 Red Accent)...
AVAILABILITY: In stock (-6 items)
Cooking Chopsticks Hinoki, extra-long Japanese hinoki cypress wood chopsticks for cooking and serving. Their length keeps hands safely away from hot oil and steam. Country of Origin MADE IN JAPAN Package Includes 1 Pair of Professional Cooking Chopsticks Material Natural...
AVAILABILITY: In stock (494 items)
Yuzen Small Plates | Set of 4 A set of four small Japanese ceramic plates in the Yuzen tradition, ideal for pickles, condiments and side dishes. Includes 4 plates Dimensions 12 × H2 cm (×4.5 × H0.8") Material Ceramic (Mino-yaki),...
AVAILABILITY: In stock (-2 items)
The Tsukemono Press Box, Japanese plastic press for making traditional tsukemono pickled vegetables at home. Apply controlled pressure to cabbage, cucumber, and daikon for crisp, flavourful pickles in hours. Culinary Typology Traditional Japanese Pickle Press (漬物器, Tsukemonoki) Package Configuration 1...
AVAILABILITY: In stock (500 items)
The Nodahoro Enamel Tray, versatile flat tray from Japan's beloved Noda Horo brand. Pure white enamel surface is odour-resistant and perfect for food prep, serving, or fridge storage. Sizes available N10 (36.4×26.8cm/3L), N12 (32.8×24.8cm/2.5L), N15 (29.6×23.5cm/1.75L), N18 (26.6×21.2cm/1.25L), N21 (24.2×19.6cm/0.95L)...
AVAILABILITY: In stock (499 items)
Sakura Plates are Japanese ceramic plates with a delicate cherry blossom Sakura motif in soft pink and white - a seasonal and timeless design celebrating Japan's most beloved floral tradition. Origin & Craft MADE IN JAPAN | Authentic Minoyaki Porcelain...
AVAILABILITY: In stock (9 items)
Chidori Plate | Japanese Ceramic A Japanese ceramic plate with the traditional Chidori (plover bird) motif, a classic Japanese pattern evoking the seasons, ideal for pickled vegetables and side dishes. Includes 1 plate Dimensions 9.5 × H1.8 cm (3.7 ×...
AVAILABILITY: In stock (-1 items)
Ponzu Sauce, Japanese citrus-soy condiment that combines the brightness of yuzu citrus with the depth of dashi and soy. Lighter and more refreshing than plain soy sauce. Contents 500 ml Origin Made in Japan 🇯🇵 Browse also: shabu-shabu tools, sushi...
AVAILABILITY: In stock (0 items)
The Stainless Tempura Vat Set is a 3-piece set of stainless steel trays with lids, made to drain and rest tempura, tonkatsu or karaage between batches, then cover and store leftovers in the fridge. Includes 3-piece set (lids + trays)...
AVAILABILITY: In stock (0 items)
Kombu Seaweed, the dried kelp that forms the backbone of Japanese dashi stock. An umami powerhouse that transforms water into a complex, savoury broth with minimal effort. Contents 70 g dried kombu Origin Made in Japan 🇯🇵 Browse also: Japanese...