Japanese people usually call these pickles as “Tsukemono”. They used so many kinds of vegetables and fruits (such as radish, cucumber, ginger, plum, and etc.) to be pickled in salt, brine, or a bed of rice bran. Sometimes, they also used seaweed to pickle mixtures for flavor and variety. These pickles are served with so many Japanese dishes, and you can also find them in bento boxes. Japanese people also believed that those “Tsukemono” are good for digestion, prevention of nausea, and for systemic toxicity.
“Beni” means red, and “Shoga” means ginger. These pickles are made from thin strips of gingers, and the red color is derived from red perilla. You will be able to find these pickles in Japanese dishes, such as gyudon (beef bowl), yakisoba (fried noodles), and etc.
Those are turnip pickles, which color is yellow, and taste really crunchy. Don’t be afraid of the bright color of those pickles, because they were fermented by bacillus subtitles, and Japanese people usually make the color brighter by using persimmon peels or nasturtium flowers.
They usually serve these pickles in bento boxes or some of Japanese Teisyoku (Japanese set meal).
These are made of cucumbers, which are pickled in a salt brine, pepper, and vinegar. You can also find these pickles in the bento boxes or Japanese Teisyoku.
“Umeboshi” is from two words, “Ume”, which means plum, and “boshi”, which means dried. These pickles are the most popular “Tsukemono” in Japan. They taste extremely sour and salty. Japanese people usually serve those “Umeboshi” with rice for breakfast or lunch.
These pickles are made from mixed cabbages, carrots, and cucumbers seasoned with lime, and pepper. They taste crunchy and salty with a slightly spicy citrus flavor. You can find these pickles in Japanese Teisyoku.