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B1 noun 9 min de lecture

漬物

tsukemono

Entraîne-toi Exemples Notes et astuces 漬物 en 30 secondes

Explication 漬物 in your Level:

At the A1 level, you should know that 'tsukemono' means Japanese pickles. It is a noun used to describe the small side dishes of vegetables often served with rice. You can use it in simple sentences like 'Tsukemono o tabemasu' (I eat pickles) or 'Tsukemono wa oishii desu' (Pickles are delicious). At this stage, focus on recognizing the word on menus and understanding that it is a common part of a Japanese meal. You might see it in pictures as small yellow, green, or red vegetables next to a bowl of rice. It is one of the basic food words you will encounter when learning about Japanese culture and dining.

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At the A2 level, you can start describing 'tsukemono' with basic adjectives. You might say 'Kore wa shoppai tsukemono desu' (This is a salty pickle) or 'Amari suki dewa arimasen' (I don't like it very much). You should also be able to understand that there are different types, even if you don't know all their names yet. You can use the word in the context of shopping, such as 'Tsukemono wa doko desu ka?' (Where are the pickles?) in a supermarket. You also start to learn the polite form 'o-tsukemono' and may notice it being used by staff in restaurants or in textbooks to sound more natural and polite.

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At the B1 level, you should understand that 'tsukemono' is an umbrella term for many different preservation methods. You should be able to explain what it is in Japanese using simple terms: 'Yasai o shio ya nuka ni tsuketa tabemono desu' (It is a food where vegetables are soaked in salt or rice bran). You can discuss your preferences for different types, such as 'asazuke' (light pickles) versus 'furuzuke' (heavily fermented pickles). You should also be comfortable using the word in social situations, such as thanking someone for the homemade pickles they provided or asking about regional specialties when traveling within Japan.

At the B2 level, you can talk about the cultural and health significance of 'tsukemono'. You can explain its role as a 'hashiyasume' (palate cleanser) and its importance in the 'washoku' (traditional Japanese cuisine) tradition. You should be able to describe the fermentation process using words like 'hakkou' (fermentation) and 'nyuusankin' (lactic acid bacteria). You can also handle more complex sentence structures, such as 'Tsukemono wa enbun ga takai node, kenkou no tame ni hikaeta hou ga ii to iu iken mo arimasu' (There are opinions that one should cut back on pickles for health because they are high in salt).

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At the C1 level, you should have a nuanced understanding of 'tsukemono' in various registers and regional contexts. You can discuss the history of tsukemono from the Nara period to the present and its evolution alongside the Japanese diet. You should be familiar with specific regional varieties like Kyoto's 'Suguki' or Akita's 'Iburi-gakko' and be able to describe their unique production methods. You can also use the term in metaphorical or literary contexts, and understand the subtle social cues involved in serving or receiving high-quality pickles as a gift (omiyage). Your vocabulary should include specific terms like 'nukadoko', 'shio-momi', and 'koshiraeru'.

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At the C2 level, you possess a near-native command of the discourse surrounding 'tsukemono'. You can engage in deep discussions about the microbiology of fermentation, the impact of industrialization on traditional pickling methods, and the preservation of 'intangible cultural heritage' related to tsukemono. You can read academic texts or complex food criticism regarding the balance of flavors in a multi-course kaiseki meal where tsukemono plays a pivotal role. You understand the most obscure regional dialects for pickles and can appreciate the sophisticated aesthetic values (like 'wabi-sabi') often associated with the presentation of simple, well-made tsukemono.

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Entraîne-toi Exemples Notes et astuces

漬物 en 30 secondes

Tsukemono are Japanese pickled vegetables essential to traditional meals.
They use various bases like salt, rice bran (nuka), and miso.
Commonly served as a crunchy side dish or palate cleanser (hashiyasume).
They are valued for preservation, flavor contrast, and probiotic benefits.

The Japanese word 漬物 (tsukemono) literally translates to 'pickled things.' Derived from the verb tsukeru (to soak or submerge) and the noun mono (thing), it refers to a vast category of preserved vegetables that are a fundamental pillar of Japanese cuisine. Unlike Western pickles which are often associated with vinegar and sugar, Japanese tsukemono encompass a much wider array of preservation methods, including salt, rice bran, miso, sake lees, and soy sauce. These are not merely side dishes; they are essential components of the traditional Japanese meal structure known as Ichiju-Sansai (one soup, three sides), serving as a palate cleanser, a source of probiotics, and a salty accompaniment to plain white rice.

Traditional Role: Tsukemono acts as a 'hashiyasume' (chopstick rest), providing a refreshing crunch and acidity that balances the umami of fish or the heaviness of fried foods.
Common Varieties: Common types include Takuan (yellow pickled daikon), Umeboshi (pickled plums), and Asazuke (lightly salted vegetables).

日本の朝食には、必ずと言っていいほど漬物が添えられています。(In Japanese breakfasts, it is almost certain that pickles are served.)

Historically, tsukemono originated as a way to preserve seasonal vegetables for the long winter months. In the modern context, they are appreciated for their health benefits, specifically the high concentration of lactic acid bacteria found in naturally fermented types like nukazuke. You will encounter tsukemono everywhere in Japan: in tiny dishes at high-end kaiseki restaurants, in plastic packs at convenience stores, and in large wooden barrels at traditional markets like Kyoto's Nishiki Market. The colors range from the vibrant neon yellow of commercial takuan to the deep, earthy browns of miso-pickled ginger.

この漬物は自家製で、とても酸味があります。(These pickles are homemade and very sour.)

Fermentation Mediums: The medium used defines the flavor: 'Shiozuke' uses salt, 'Nukazuke' uses rice bran, and 'Kasuzuke' uses the sediment from sake production.

For an English speaker, the most important thing to remember is that tsukemono is a broad category. If you ask for 'pickles' in a Western restaurant in Japan, you might get gherkins on a burger. But in a Japanese context, 'tsukemono' refers to anything from crunchy cucumbers to pungent, fermented radish. The flavor profiles can vary from refreshing and salty to intensely sour or even sweet and spicy. It is an acquired taste for some, but once you appreciate the 'kire' (sharpness/cleanness) it adds to a meal, a Japanese dinner feels incomplete without it.

京都のお土産に、美味しい漬物を買いました。(I bought delicious pickles as a souvenir from Kyoto.)

Using 漬物 (tsukemono) in a sentence is relatively straightforward as it functions as a standard noun. However, because it describes a wide variety of foods, you will often see it paired with specific verbs and adjectives that describe texture and flavor. The most common verb used with tsukemono is taberu (to eat), but when discussing the process of making them, the verb tsukeru (to pickle/soak) is essential. For example, 'yasai o tsukeru' means to pickle vegetables.

Describing Texture: Common adjectives include 'poly-poly' (crunchy sound), 'shaki-shaki' (crisp), and 'pari-pari' (snappy).

おばあちゃんが漬けた漬物は、パリパリして美味しい。(The pickles my grandmother made are snappy and delicious.)

In a restaurant setting, you might see tsukemono listed as a side dish or included in a 'Teishoku' (set meal). If you want to ask if a dish comes with pickles, you would say, 'Tsukemono wa tsuite imasu ka?' (Are pickles included?). If you are at a specialty shop, you might ask for a recommendation: 'Osusume no tsukemono wa dore desu ka?' (Which pickles do you recommend?). Note that tsukemono is often treated as a collective noun, but you can specify types like 'Kyousai no tsukemono' (Kyoto vegetable pickles).

ご飯のお供には、やっぱり漬物が一番です。(As an accompaniment to rice, pickles are definitely the best.)

Grammar Point: The particle 'o' is used for the object: 'Tsukemono o taberu'. Use 'ga' for preference: 'Tsukemono ga suki desu'.

Advanced learners should note that 'tsukemono' can be used in metaphorical contexts, though rare. More importantly, understanding the regionality is key. For instance, in Akita, you might talk about 'Iburi-gakko' (smoked pickles). In these cases, 'tsukemono' acts as the category name. You might say, 'Iburi-gakko wa Akita no yuumei na tsukemono desu' (Iburi-gakko is a famous type of pickle from Akita).

塩分を控えているので、漬物の食べ過ぎに注意しています。(I'm cutting back on salt, so I'm careful not to eat too many pickles.)

You will hear 漬物 (tsukemono) in several distinct environments in Japan. The most common is the dinner table or a restaurant. When a server brings a tray of food, they might point to the small dish and say, 'Kochira wa kisetsu no tsukemono desu' (These are seasonal pickles). In supermarkets, you will see a large refrigerated section labeled '漬物コーナー' (Tsukemono Corner), filled with everything from bright red ginger (beni-shoga) to whole pickled eggplants.

Marketplace: At traditional markets, vendors often shout out the freshness of their 'asazuke' (lightly pickled vegetables) to passersby.

「今日の漬物は何ですか？」「きゅうりの浅漬けですよ。」("What are today's pickles?" "They are lightly pickled cucumbers.")

In Japanese media, such as cooking shows or anime, tsukemono is often depicted as a symbol of home-cooked comfort or rural tradition. A grandmother tending to her 'nukadoko' (rice bran tub) is a classic trope representing familial care and time-honored skills. You might also hear it in health-related discussions on TV, where experts talk about the 'hakkou-shokuhin' (fermented food) benefits of traditional tsukemono for gut health.

居酒屋で漬物の盛り合わせを注文しました。(I ordered an assortment of pickles at the izakaya.)

Travelers to Kyoto will hear this word constantly. Kyoto is famous for its 'Kyo-tsukemono'. Shopkeepers in the Gion district or near temples will offer free samples (shishoku) of their pickles, saying 'Tsukemono no shishoku wa ikaga desu ka?' (Would you like to try a pickle sample?). This cultural immersion makes the word one of the first food-related terms travelers learn beyond sushi and ramen.

Regional Dialects: In some regions, pickles are called 'Oshinko' or 'Okouko', though 'Tsukemono' remains the universally understood standard term.

このお店の漬物は、お茶請けにもぴったりです。(These pickles are also perfect as an accompaniment to tea.)

One of the most common mistakes English speakers make is assuming 漬物 (tsukemono) is identical to Western-style vinegar pickles. While some tsukemono use vinegar (like suzuke), many do not. If you expect a sweet-and-sour dill pickle flavor when ordering tsukemono, you might be surprised by the salty, earthy, or even slightly 'funky' fermented taste of something like nukazuke. Another mistake is confusing tsukemono with sunomono (vinegared dishes). While both involve vegetables and often acidity, sunomono is usually prepared fresh and served as a salad-like side, whereas tsukemono is preserved over time.

Vocabulary Confusion: Don't confuse 'Tsukemono' with 'Tsukudani'. Tsukudani are small items (like seaweed or tiny fish) simmered in soy sauce and sugar until dark and intense.

✕ ピクルスをください (Please give me pickles - usually means Western style)
○ 漬物をください (Please give me Japanese pickles)

In terms of pronunciation, learners sometimes struggle with the 'tsu' sound. It is not 'su-kemono' or 'tzu-kemono', but a sharp 'tsu' like the end of 'cats'. Also, be careful with the pitch accent. In standard Japanese, the pitch starts low and rises, but it's relatively flat compared to words like 'hashi'. Another cultural mistake is treating tsukemono as a main dish. It is almost always an accompaniment. Eating a large bowl of tsukemono by itself might look strange to Japanese people, as it is very high in sodium.

「漬物」と「酢の物」を間違えないようにしましょう。(Let's make sure not to confuse 'tsukemono' with 'sunomono'.)

Usage Error: Using 'tsukemono' for pickled ginger on sushi (gari) is technically correct, but people usually just call it 'gari'.

Finally, when writing the kanji, don't forget the 'water' radical (さんずい) on the left side of 漬. It signifies the soaking process. Forgetting this radical or replacing it with another can change the meaning entirely. Some learners also forget the 'mono' (物) part, but 'tsuke' by itself usually functions as a verb stem or part of a compound (like 'asazuke'), not the standalone noun for pickles.

While 漬物 (tsukemono) is the umbrella term, there are several synonyms and related words that are used depending on the region, the specific vegetable, or the level of formality. Understanding these will help you navigate a Japanese menu more effectively. The most common alternative you will hear is Oshinko. Historically, this referred to 'new' or lightly pickled vegetables, but today it is often used interchangeably with tsukemono, especially in sushi restaurants (like the 'Shinko-maki' roll).

Oshinko (お新香): Often used to refer to brightly colored pickles, especially daikon or cucumber. It sounds slightly more refined than 'tsukemono'.
Asazuke (浅漬け): Specifically refers to 'shallow' or 'light' pickles that have only been salted for a few hours or a day. They retain more of the fresh vegetable taste.

メニューに「お新香盛り合わせ」と書いてあります。(The menu says 'Assorted Oshinko'.)

Another term is Okouko, which is a dialectal or highly polite term used primarily in Western Japan (Kansai). You might also hear Gari (pickled ginger for sushi) or Beni-shoga (red pickled ginger for gyudon or yakisoba). While these are technically tsukemono, they are almost always referred to by their specific names because their culinary roles are very specific. For example, you wouldn't usually call the ginger on your sushi just 'tsukemono'.

この浅漬けはサラダ感覚で食べられます。(You can eat these light pickles like a salad.)

Comparison: Tsukemono vs. Sunomono: Tsukemono is a preserved food (fermented or salted). Sunomono is a fresh dish dressed in vinegar, usually made right before serving.

In a global context, Japanese speakers might use the English word 'pickles' (written as ピクルス - pikurusu) to refer specifically to Western-style pickles like gherkins or pickled onions. Using 'pikurusu' for traditional Japanese takuan would sound very strange. Therefore, choosing between 'tsukemono' and 'pikurusu' instantly tells the listener whether you are talking about Japanese or Western cuisine.

How Formal Is It?

Le savais-tu ?

In the Edo period, 'nukazuke' became popular because rice polishing became common, leaving plenty of rice bran (nuka) available for pickling vegetables.

Guide de prononciation

UK /tsuːkeɪˈmoʊnoʊ/

US /tsukeɪˈmoʊnoʊ/

Japanese has pitch accent rather than stress. In 'tsukemono', the pitch starts low on 'tsu' and rises on 'ke', staying relatively high through 'mono'.

Rime avec

Kimono Mono Kono Dono Sono Nagano Chano Hino

Erreurs fréquentes

Pronouncing 'tsu' as 'su' (sukemono).
Pronouncing 'tsu' as 'zu' (zukemono).
Adding a heavy English stress on one syllable like tsu-KE-mono.
Merging 'ke' and 'mo' into a diphthong.
Pronouncing 'mono' like the English word 'mono' (disease) with a short 'o'.

Niveau de difficulté

Lecture 3/5

The kanji 漬 is slightly complex for beginners but common in food contexts.

Écriture 4/5

Writing 漬 correctly requires attention to the water radical and the right-side strokes.

Expression orale 2/5

The pronunciation is easy once the 'tsu' sound is mastered.

Écoute 2/5

Distinctive sound, usually easy to pick out in food conversations.

Quoi apprendre ensuite

Prérequis

野菜 (Yasai) 塩 (Shio) ご飯 (Gohan) 食べる (Taberu) 作る (Tsukuru)

Apprends ensuite

発酵 (Hakkou) 保存 (Hozon) 調味料 (Choumiryou) 和食 (Washoku) 味噌 (Miso)

Avancé

乳酸菌 (Nyuusankin) 麹 (Kouji) 醍醐味 (Daigomi) 滋味 (Jimi)

Grammaire à connaître

Noun + を + 漬ける (Verb)

きゅうりを漬ける。

Noun + の + 盛り合わせ

漬物の盛り合わせ。

Te-form + ある (Resultative state)

野菜が漬けてある。

Noun + に + 添える

ご飯に漬物を添える。

Adjective + くなる (Become)

漬物が酸っぱくなる。

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Exemples par niveau

これは漬物です。

This is a pickle.

Simple A is B structure.

漬物が好きです。

I like pickles.

Using 'ga suki' for preference.

漬物を食べます。

I eat pickles.

Direct object with 'o'.

美味しい漬物ですね。

These are delicious pickles, aren't they?

Adjective + noun + sentence ending particle 'ne'.

漬物はどこですか？

Where are the pickles?

Asking for location.

漬物を買いました。

I bought pickles.

Past tense of 'kau'.

お母さんの漬物です。

These are my mother's pickles.

Possessive 'no'.

漬物は赤いです。

The pickles are red.

Color adjective as predicate.

この漬物は少し辛いです。

This pickle is a little spicy.

Adverb 'sukoshi' modifying adjective.

スーパーで漬物を三つ買いました。

I bought three pickles at the supermarket.

Counter 'mitsu' for objects.

漬物をもっと食べたいです。

I want to eat more pickles.

Verb stem + 'tai' for desire.

日本の漬物は有名です。

Japanese pickles are famous.

Noun + 'wa' + na-adjective.

漬物を作ってみました。

I tried making pickles.

Te-form + 'miru' (to try doing).

この漬物はパリパリしています。

This pickle is crunchy.

Onomatopoeia + 'shite iru'.

朝ご飯に漬物を添えます。

I add pickles to my breakfast.

Verb 'soeru' (to accompany/add).

漬物が嫌いな人もいます。

There are people who dislike pickles.

Relative clause modifying 'hito'.

漬物は保存食として作られました。

Pickles were made as a preserved food.

Passive voice 'tsukurareta'.

色々な種類の漬物を食べ比べました。

I compared several different types of pickles by eating them.

Compound verb 'tabe-kuraberu'.

漬物はご飯の味を引き立てます。

Pickles bring out the flavor of the rice.

Verb 'hikitateru' (to enhance/bring out).

この漬物はぬか床で漬けられました。

These pickles were pickled in a rice bran bed.

Specific vocabulary 'nukadoko'.

漬物は発酵食品なので体にいいです。

Since pickles are fermented food, they are good for the body.

Reasoning with 'node'.

京都に行ったら、美味しい漬物を買いたいです。

If I go to Kyoto, I want to buy delicious pickles.

Conditional 'tara'.

漬物の盛り合わせを一つお願いします。

One pickle assortment, please.

Requesting 'onegaishimasu'.

最近は減塩の漬物も人気があります。

Recently, low-salt pickles are also popular.

Compound noun 'gen-en' (reduced salt).

漬物の種類によって、漬ける時間が異なります。

The pickling time varies depending on the type of pickle.

Structure 'ni yotte' (depending on).

自家製の漬物は、家庭ごとに味が違います。

The taste of homemade pickles differs from family to family.

Suffix 'goto ni' (each/every).

漬物は日本の食文化において欠かせない存在です。

Pickles are an indispensable part of Japanese food culture.

Formal expression 'ni oite' (in/at).

乳酸菌が豊富な漬物は、整腸作用があります。

Pickles rich in lactic acid bacteria have a bowel-regulating effect.

Medical/Biological terminology.

漬物を漬ける際は、重石を使うのが一般的です。

When pickling, it is common to use a heavy stone.

Formal 'sai' (when/at the time of).

この漬物は、酒粕の香りがほのかに漂います。

The scent of sake lees drifts faintly from these pickles.

Descriptive verb 'tadayou'.

伝統的な漬物の製法を守り続けている店は少ない。

Few shops continue to protect traditional pickle-making methods.

Verb stem + 'tsuzukeru' (continue to).

漬物は、箸休めとしてもちょうど良い役割を果たします。

Pickles play a perfect role as a palate cleanser.

Expression 'yakuwari o hatasu' (to play a role).

漬物の奥深い味わいは、微生物の働きによるものです。

The deep flavor of pickles is due to the action of microorganisms.

Abstract noun 'hataraki' (action/work).

四季折々の野菜を漬物にして楽しむのが日本の知恵です。

It is Japanese wisdom to enjoy seasonal vegetables by pickling them.

Set phrase 'shiki-oriori' (seasonal).

その地域独特の気候が、個性豊かな漬物を育んできました。

The unique climate of the region has nurtured highly individualistic pickles.

Verb 'hagukumu' (to nurture).

ぬか床の手入れを怠ると、漬物の味がすぐに落ちてしまう。

If you neglect the maintenance of the rice bran bed, the taste of the pickles quickly deteriorates.

Verb 'okotaru' (to neglect).

漬物の塩分濃度を調整するのは、職人の長年の勘が必要です。

Adjusting the salt concentration of pickles requires a craftsman's years of intuition.

Noun 'kan' (intuition/sixth sense).

古漬け特有の強い酸味は、通好みの味と言えるでしょう。

The strong acidity unique to old pickles can be called a taste for connoisseurs.

Expression 'tsuu-gonomi' (connoisseur's choice).

近代化に伴い、家庭で漬物を漬ける風景が減りつつある。

With modernization, the sight of people pickling at home is gradually decreasing.

Grammar 'tsutsu aru' (ongoing change).

漬物は、素材の持ち味を最大限に引き出す調理法の一つだ。

Pickling is one of the cooking methods that brings out the inherent characteristics of the ingredients to the maximum.

Noun 'mochiaji' (inherent flavor/quality).

漬物の発酵過程における微生物相の遷移は、極めて複雑である。

The succession of microbiota in the fermentation process of pickles is extremely complex.

Technical academic terminology.

伝統的な京漬物は、美意識と保存技術の究極の融合体と言える。

Traditional Kyoto pickles can be called the ultimate fusion of aesthetic sense and preservation technology.

Abstract compound nouns.

過疎化が進む農村部では、独自の漬物文化の継承が危ぶまれている。

In rural areas where depopulation is progressing, the succession of unique pickle cultures is in jeopardy.

Passive 'ayabumarete iru' (to be endangered).

漬物の風味を左右するのは、塩の種類や水質、さらには外気温まで多岐にわたる。

The factors influencing the flavor of pickles are wide-ranging, from the type of salt and water quality to the ambient temperature.

Structure 'taki ni wataru' (wide-ranging).

一見簡素な漬物一皿に、日本人の自然に対する畏敬の念が凝縮されている。

The Japanese sense of awe toward nature is condensed into a seemingly simple plate of pickles.

High-level literary expression.

発酵の進み具合を見極めるには、五感を研ぎ澄ます必要がある。

To discern the progress of fermentation, one must sharpen all five senses.

Idiomatic 'gokan o togisumasu'.

漬物のグローバル化により、現地の嗜好に合わせた変容が見られる。

Due to the globalization of pickles, transformations tailored to local tastes can be seen.

Noun 'hen-you' (transformation).

飽食の時代にあって、漬物のような素朴な食品の価値が再評価されている。

In an era of gluttony, the value of simple foods like pickles is being re-evaluated.

Structure 'ni atte' (given the situation of).

Synonymes

お新香 (Oshinko) 香の物 (Kounomono) おこうこ (Okouko) 浅漬け (Asazuke) 古漬け (Furuzuke) 一夜漬け (Ichiyazuke) 塩漬け (Shiozuke) 糠漬け (Nukazuke)

Antonymes

生野菜 (Namayasai) サラダ (Sarada) 煮物 (Nimono) 炒め物 (Itamemono)

Collocations courantes

漬物を漬ける

漬物を添える

漬物の盛り合わせ

自家製の漬物

漬物が並ぶ

漬物を刻む

旬の漬物

漬物石

漬物樽

漬物コーナー

Phrases Courantes

漬物があればご飯が進む

— If there are pickles, you can eat a lot of rice. It highlights how well they pair.

この漬物があればご飯が何杯でも進みます。

箸休めに漬物

— Using pickles as a palate cleanser between other dishes.

箸休めに漬物をどうぞ。

漬物のような顔

— A face like a pickle; usually means someone looks wrinkled or old (rarely used).

彼は漬物のような顔をして笑った。

漬け込みが足りない

— Not pickled long enough; the flavor hasn't fully developed.

このきゅうりはまだ漬け込みが足りない。

お茶と漬物

— The classic combination for a small break or snack.

お茶と漬物で一休みしましょう。

漬物の塩分

— Referring to the salt content of pickles, often in a health context.

漬物の塩分を気にする人が増えている。

伝統的な漬物

— Pickles made using centuries-old methods.

伝統的な漬物の作り方を習いたい。

漬物の臭い

— The distinct, sometimes strong smell of fermented pickles.

糠漬けの独特な漬物の臭いが好きだ。

漬物をお裾分けする

— Sharing homemade pickles with neighbors or friends.

隣の人に漬物をお裾分けした。

漬物を洗う

— Rinsing the salt or rice bran off the pickles before serving.

食べる前に漬物を軽く洗ってください。

Souvent confondu avec

漬物 vs ピクルス (Pikurusu)

Specifically refers to Western vinegar pickles, not Japanese ones.

漬物 vs 酢の物 (Sunomono)

Fresh vinegared side dishes, not preserved pickles.

漬物 vs 佃煮 (Tsukudani)

Food simmered in soy sauce and sugar, which is sweet and salty but not pickled.

Expressions idiomatiques

"一夜漬け (Ichiyazuke)"

— Cramming for an exam or doing something at the last minute, like an 'overnight pickle'.

テストの前日に一夜漬けで勉強した。

Informal

"糠喜び (Nukayorobi)"

— Premature joy; being happy about something that turns out to be short-lived or false (related to 'nuka' bran).

宝くじに当たったと思ったが、糠喜びだった。

Neutral

"漬け物にする"

— To leave someone waiting for a long time or to keep something unused.

新しい服を買ったのに、ずっとタンスで漬け物にしている。

Informal/Metaphorical

"塩漬けにする (Shiozuke ni suru)"

— In finance, holding onto losing stocks for a long time without selling.

暴落した株を塩漬けにしている。

Business/Finance

"糠に釘 (Nuka ni kugi)"

— Like driving a nail into rice bran; completely useless or having no effect.

彼に忠告しても糠に釘だ。

Neutral

"腐っても鯛 (Kusattemo tai)"

— Even a rotten sea bream is better than other fish; something of high quality remains valuable even in poor condition (related to preservation).

あの名門チームは、腐っても鯛だ。

Neutral

"味噌を付ける (Miso o tsukeru)"

— To make a mess of things or to fail (related to pickling/cooking mediums).

最後の最後で味噌を付けてしまった。

Informal

"茶々を入れる (Chacha o ireru)"

— To interrupt or poke fun (often happens over tea and pickles).

真面目な話をしているのに茶々を入れないで。

Informal

"棚からぼたもち (Tana kara botamochi)"

— A windfall; something good falling into your lap (often served with tea and pickles).

棚からぼたもちのような幸運だ。

Neutral

"鵜呑みにする (Unomi ni suru)"

— To swallow something whole/believe blindly (the opposite of savoring a pickle).

ニュースを鵜呑みにしてはいけない。

Neutral

Facile à confondre

漬物 vs 漬ける (Tsukeru)

To pickle/soak.

This is the verb. Tsukemono is the noun.

大根を漬ける。

漬物 vs 浸ける (Tsukeru)

Homophone (same sound).

浸ける means to dip or submerge briefly (like in a sauce), while 漬ける is for long-term pickling.

パンをスープに浸ける。

漬物 vs 点ける (Tsukeru)

Homophone.

Means to turn on a light or fire.

電気を点ける。

漬物 vs 付ける (Tsukeru)

Homophone.

Means to attach or apply.

のりを付ける。

漬物 vs 突ける (Tsukeru)

Homophone.

Means to poke or nudge.

肘で突ける。

Structures de phrases

[Noun] は [Adjective] です。

漬物は美味しいです。

[Noun] を [Verb-masu].

漬物を食べます。

[Noun] は [Noun] として [Verb-passive].

漬物は保存食として作られました。

[Noun] によって [Verb].

地域によって漬物の味が違います。

[Verb-stem] つつある。

家で漬ける人が減りつつある。

[Noun] にあって、 [Clause].

飽食の時代にあって、漬物の価値が見直されている。

[Noun] が [Adjective] ので、 [Clause].

漬物がしょっぱいので、ご飯が進みます。

[Noun] の [Noun].

京都の漬物。

Famille de mots

Noms

漬け (Tsuke) - pickling/soaking

漬け汁 (Tsukejiru) - pickling liquid

漬け手 (Tsukete) - the person who pickles

Verbes

漬ける (Tsukeru) - to pickle/soak

漬かる (Tsukaru) - to be pickled/soaked

漬け込む (Tsukekomu) - to pickle thoroughly

Adjectifs

漬け立て (Tsuketate) - freshly pickled

Apparenté

ぬか床 (Nukadoko)

発酵 (Hakkou)

保存食 (Hozonshoku)

塩分 (Enbun)

和食 (Washoku)

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Comment l'utiliser

frequency

Extremely high in daily life, especially during mealtimes.

Erreurs courantes

Calling all pickles 'Pikurusu'. → Use 'Tsukemono' for Japanese style.
Japanese people distinguish between Western and Japanese pickling styles.
Eating the 'nuka' (rice bran) on nukazuke. → Rinse it off before serving.
The bran is the pickling medium, not the food itself.
Thinking tsukemono is a salad. → Treat it as a salty condiment.
Eating a whole bowl of tsukemono is like eating a bowl of salt.
Confusing 'Tsukemono' with 'Tsukudani'. → Tsukudani is simmered and sweet.
They look different; tsukudani is dark and often sticky.
Pronouncing 'tsu' as 'su'. → Make a sharp 'ts' sound.
It can lead to confusion with other words like 'sukemono' (which isn't common).

Astuces

The Palate Cleanser

Eat a piece of tsukemono after a greasy or strong-flavored bite. It resets your taste buds so you can enjoy the next flavor fully.

Probiotic Power

Choose 'nukazuke' or naturally fermented types for a dose of healthy bacteria for your gut.

Check the Salt

Look for the characters '減塩' (Gen-en) if you want lower-sodium options.

The Verb is Key

Remember 'Tsukeru' (to pickle). If you know the verb, the noun 'Tsukemono' is easy to remember.

Gift Giving

High-quality tsukemono in a nice box is a very acceptable gift for older Japanese people.

Don't Waste

It's considered polite to finish the small portion of pickles provided in a set meal.

Reuse the Liquid

Don't throw away the pickling liquid from store-bought packs immediately; it can sometimes be used to flavor a quick salad.

Regional Names

If you are in Kyoto, look for 'Kyo-tsukemono'. It's a mark of quality and tradition.

Keep it Cold

Once opened, tsukemono must be kept in the refrigerator and eaten within a few days for best flavor.

Color Balance

Notice how tsukemono adds a pop of color (yellow, red, green) to an otherwise brown or white meal.

Mémorise-le

Moyen mnémotechnique

Think of 'TSU-KE-MONO' as 'Two-Key-Mono'. You need two keys to unlock the flavor of this 'Mono' (thing): salt and time.

Association visuelle

Imagine a bright yellow radish (Takuan) sitting on a white cloud of rice. The yellow color is the 'key' to the meal.

Word Web

Vegetables Salt Rice Bran Fermentation Crunchy Side Dish Preservation Japan

Défi

Try to find three different types of tsukemono at a local Asian grocery store and identify the pickling medium for each.

Origine du mot

The word is a combination of the verb 'tsukeru' (漬ける) and 'mono' (物). 'Tsukeru' has roots in ancient Japanese meaning to immerse or steep something in liquid. Records of pickled vegetables in Japan date back to the Nara period (8th century).

Sens originel : Things that have been soaked or submerged.

Japonic

Contexte culturel

Be aware that some fermented tsukemono have a very strong smell that might be off-putting to those unfamiliar with them.

English speakers often use the word 'pickles' to mean cucumbers in vinegar, but tsukemono is much more diverse.

The movie 'Little Forest' shows the process of making traditional preserved foods. Kyoto's Nishiki Market is often called 'Kyoto's Kitchen' and is famous for its tsukemono. Takuan is named after the Zen monk Takuan Sōhō.

Pratique dans la vie réelle

Contextes réels

Traditional Japanese Restaurant

漬物盛り合わせをください。
これは何の漬物ですか？
漬物のおかわりはできますか？
セットに漬物はつきますか？

Supermarket Shopping

漬物売り場はどこですか？
賞味期限が長い漬物はどれですか？
無添加の漬物を探しています。
小分けの漬物はありますか？

Cooking at Home

野菜を塩で漬ける。
ぬか床を毎日かき混ぜる。
漬物石をのせる。
漬かり具合を確認する。

Talking about Health

漬物は体にいい発酵食品だ。
塩分の摂りすぎに気をつける。
植物性乳酸菌が豊富だ。
手作りの漬物は安心だ。

Souvenir Shopping

この地域の特産の漬物は？
持ち帰りに時間はかかりますか？
試食してもいいですか？
お土産に漬物を買う。

Amorces de conversation

"好きな漬物の種類は何ですか？ (What is your favorite type of pickle?)"

"日本の漬物を食べたことがありますか？ (Have you ever eaten Japanese pickles?)"

"家で漬物を作ったことがありますか？ (Have you ever made pickles at home?)"

"京都の漬物は食べたことがありますか？ (Have you ever tried Kyoto pickles?)"

"漬物は酸っぱい方が好きですか、それともしょっぱい方が好きですか？ (Do you like pickles sour or salty?)"

Sujets d'écriture

今日食べた漬物の味と食感を詳しく書いてみましょう。 (Write in detail about the taste and texture of the pickles you ate today.)

もし自分で漬物を作るなら、どの野菜を何で漬けたいですか？ (If you were to make pickles yourself, what vegetable and what medium would you use?)

あなたの国の保存食と日本の漬物を比べてみましょう。 (Compare the preserved foods of your country with Japanese pickles.)

漬物が日本の食卓で大切にされている理由を考えて書いてください。 (Think about and write the reason why pickles are valued on the Japanese dining table.)

「一夜漬け」の経験（勉強など）について書いてみましょう。 (Write about an experience of 'overnight pickling' - cramming for something.)

Questions fréquentes

10 questions

No, not all are fermented. Some are just salted (shiozuke) or soaked in vinegar (suzuke) for a short time. However, many traditional types like nukazuke are fermented.

Yes, most Japanese people do. However, you should be mindful of the salt content, as some types are very high in sodium.

Takuan (yellow pickled daikon) and Umeboshi (pickled plum) are probably the most recognizable nationwide.

Traditional Takuan gets its color from turmeric or gardenia seeds. Cheap commercial versions might use food coloring.

Technically yes, as it is a pickled vegetable. However, in Japan, it is almost always called 'Kimuchi' to distinguish it.

For nukazuke, you should rinse off the rice bran. For most others, you eat them as they come out of the package or jar.

It means 'lightly pickled'. These are vegetables that have been salted for a short time, usually just a few hours.

It is the 'bed' of fermented rice bran used to make nukazuke. It requires daily maintenance by hand mixing.

Usually, yes. However, some types might use fish flakes (katsuobushi) or seafood-based seasonings, so check the label.

Everywhere! Supermarkets have a dedicated section, and convenience stores sell small packs. Specialty shops are found in department stores and markets.

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