These are side dishes that include pickled, salted, and dressed foods (Tsukemono, Aemono & Sunomono). They are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany sake or as a topping for rice porridges.

  • Tsukemono - Pickled vegetables, hundreds of varieties and served with most rice-based meals.
  • Umeboshi - Small, pickled ume fruit. Usually red and very sour, often served with bento lunch boxes or as a filling for onigiri.