Celebrate National Pickle (Tsukemono) Day with a Japanese Twist
November 14 marks National Pickle Day, a time to celebrate all things tangy, crunchy, and deliciously preserved. While dill and bread-and-butter pickles may be the stars in the U.S., Japan has its own flavorful lineup of tsukemono (漬物) — traditional Japanese pickles that add color, balance, and brightness to every meal.
From the sharp zest of pickled ginger to the mellow sweetness of daikon radish, tsukemono are more than condiments — they’re essential to Japanese dining. Let’s explore some iconic varieties that bring authentic flavor to your table.
Niitakaya Kizami Beni Shoga (Shredded Red Pickled Ginger)
This bright red, shredded ginger is one of Japan’s most recognizable pickles. Made by marinating tender young ginger in umezu (plum vinegar), Niitakaya Kizami Beni Shoga adds a refreshing tang that cuts through the richness of savory dishes.
How to enjoy:
Use it as a garnish or topping for:
Yakisoba (fried noodles): Sprinkle on top to brighten and balance the savory sauce.
Okonomiyaki (savory pancake): Adds acidity that complements the mayonnaise and bonito flakes.
Gyudon (beef bowl): The perfect contrast to sweet and savory simmered beef.
Tonkotsu Ramen: A few strands refresh the palate between sips of rich pork broth.
A small touch of Beni Shoga can transform a comforting Japanese dish into a vibrant, restaurant-worthy experience.
Michimoto Foods Minna No Takuan (Pickled Daikon Radish)
Takuan (沢庵) is one of Japan’s most popular pickles, known for its golden color, firm texture, and subtle sweetness. Made from sun-dried daikon radish and lightly fermented, Michimoto Foods Minna No Takuan (100g) offers a crisp, satisfying crunch with every bite.
How to enjoy:
Serve as a side dish to complement any Japanese meal — from grilled fish and rice to bento boxes and sushi. Its gentle flavor refreshes the palate and enhances the balance of a traditional Japanese dining experience.
Niitakaya Rakkyo (Pickled Shallots)
Niitakaya Rakkyo are small, crisp pickled shallots that offer a light sweetness and refreshing bite. Between bites, they act as a palate cleanser, keeping each spoonful of curry rice as delicious as the first.
Niitakaya Fukujinzuke (Mixed Vegetable Pickles)
Fukujinzuke is a sweet and savory blend of finely chopped vegetables like daikon, lotus root, cucumber, and eggplant, pickled in a soy-based brine. It adds crunch and a gentle sweetness that complements the spicy richness of Japanese curry or white rice. Similar to Niitakaya Rakkyo, it can also be enjoyed as a palette cleanser between bites.
Niitakaya Curry Rice Set (4oz)
For the ultimate convenience, try the Niitakaya Curry Rice Set (4oz) at Yama Sushi Marketplace— which includes both Fukujinzuke and Rakkyo in one easy package. No Japanese curry is complete without these beloved accompaniments.
Bring the Taste of Japan to Your Table
This National Pickle Day, explore the world of Japanese tsukemono with these authentic selections:
Niitakaya Kizami Beni Shoga — the bold, zesty ginger garnish
Niitakaya Fukujin Zuke & Rakkyo — classic curry companions
Michimoto Foods Minna No Takuan — a versatile side dish for everyday meals
Each one delivers a different expression of Japan’s artistry in pickling — from the tang of ginger to the sweetness of daikon. Whether you’re serving ramen, curry rice, or a simple bowl of rice and miso soup, these pickles turn every meal into a celebration of flavor and tradition.