Translation guide
In Japanese cuisine, pickled vegetables (tsukemono) are a staple side dish. The most common and versatile term is 漬物 (tsukemono), but there are many specific types based on pickling method and ingredients.
漬物
pickled vegetables (general)
The learner wants to refer to pickled vegetables in general, as a category of food.
The broadest and most common term for Japanese pickled vegetables. It covers all types of pickles, whether salt-pickled, bran-pickled, or vinegar-pickled.
日本の食卓には漬物が欠かせません。
Pickled vegetables are indispensable on the Japanese dining table.
この漬物はさっぱりしていて美味しいです。
These pickles are light and refreshing.
A polite, somewhat traditional term often used in restaurants or when referring to simple, lightly pickled vegetables, especially those served with Japanese set meals. It implies a fresh, crisp pickle.
定食にお新香が付いています。
The set meal comes with pickled vegetables.
A more elegant, literary term for pickled vegetables, often used in traditional Japanese cuisine contexts or on menus. It emphasizes the fragrant quality of the pickles.
香の物を少し添えましょう。
Let's add a few pickled vegetables.
The learner wants to name or refer to a particular kind of Japanese pickle, such as pickled radish, pickled plum, or bran-pickled vegetables.
Vegetables pickled in fermented rice bran (nuka). This is a very common home-style pickle with a distinctive tangy, salty flavor. Often made with cucumbers, daikon, or eggplant.
祖母のぬか漬けは最高です。
My grandmother's rice bran pickles are the best.
Pickled plums (umeboshi), a classic Japanese pickle known for its sour and salty taste. Often served with rice or in onigiri.
Pickled daikon radish, usually yellow in color, with a crunchy texture and slightly sweet, tangy flavor. A very common pickle served with Japanese meals.
Lightly pickled vegetables, pickled for a short time. They retain much of their fresh color and crunch. Often made with salt, kombu, or yuzu.
Korean-style spicy pickled vegetables, extremely popular in Japan. Usually refers to napa cabbage kimchi, but can be made with other vegetables.
漬物 is the everyday word for all pickled vegetables. お新香 is a polite term often used in restaurants for simple, lightly pickled vegetables. 香の物 is a more refined, literary term found in traditional Japanese cuisine contexts.
If you want to order a side of pickled vegetables, you can say 「漬物をください」(tsukemono o kudasai) or 「お新香をください」(oshinko o kudasai). The latter sounds a bit more refined.
おにぎりに梅干しを入れます。
I put a pickled plum in the rice ball.
I like the crunchy texture of pickled daikon.
浅漬けはすぐに食べられます。
Lightly pickled vegetables can be eaten right away.
Kimchi is essential for kimchi hot pot.