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.

  • Ikura - Salt cured salmon caviar.
  • Mentaiko - Salt-cured pollock roe.
  • Shiokara - Salty fermented viscera.
  • 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.
  • Tsukudani - Very small fish, shellfish or seaweed stewed in sweetened soy for preservation.