Types of Tsukemono (漬物)

Tsukemono (漬物) are best understood by method, not by vegetable. The same ingredient—cucumber, daikon, cabbage—can appear across several styles depending on salt level, time, and whether fermentation is involved.

This page is a working map of the core types. Each section links to a dedicated guide where you can actually make that style at home.

1) Asazuke (浅漬け) — “quick pickles”

What it is: Lightly salted vegetables made quickly (often within 30 minutes to a few hours), usually kept refrigerated.
Why it matters: The fastest entry point; teaches the basics of salt, water loss, and texture control.
Start here: Asazuke (浅漬け)

2) Shiozuke (塩漬け) — salt pickles

What it is: Vegetables salted and typically weighted so they release their own liquid and form a brine. Time ranges from overnight to weeks.
Why it matters: The simplest “true tsukemono” method; highlights vegetable character.
Start here: Shiozuke (塩漬け)

3) Nukazuke (糠漬け) — rice bran fermentation

What it is: Vegetables fermented in a living rice bran bed (nukadoko 糠床).
Why it matters: This is the most distinctive everyday fermentation style in Japan; deeper flavor, more complexity, more maintenance.
Start here: Nukazuke (糠漬け)
If you get stuck: Nukazuke troubleshooting

4) Shōyuzuke (醤油漬け) — soy sauce pickles

What it is: Vegetables soaked in soy sauce or a soy-based marinade.
Why it matters: High umami, strong seasoning, small portions; easy to integrate into weeknight cooking.
Coming soon: Shōyuzuke guide

5) Misozuke (味噌漬け) — miso pickles

What it is: Vegetables (and sometimes tofu/eggs) cured in miso.
Why it matters: Sweet-salty depth; excellent for firm vegetables and make-ahead prep.
Coming soon: Misozuke guide

6) Suzuke (酢漬け) — vinegar pickles

What it is: Pickles made with vinegar-based brines, sometimes sweetened (amazuzuke 甘酢漬け is a common subtype).
Why it matters: Familiar flavor profile; fast; great for palate contrast.
Coming soon: Suzuke / Amazuzuke guide

7) Kasuzuke (粕漬け) — sake lees pickles

What it is: Vegetables aged in sake kasu (酒粕), the lees from sake production.
Why it matters: Subtle sweetness and aroma; longer timeline; more “specialty” than daily.
Coming soon: Kasuzuke guide

What to make first

If you want maximum learning with minimum fuss:

1. Asazuke (浅漬け) — learn speed + texture
2. Shiozuke (塩漬け) — learn salt + brine mechanics
3. Nukazuke (糠漬け) — learn fermentation + maintenance (optional but rewarding)