Pickles are indispensable in Japanese cuisine with their colorful appearance and different flavors and are formed with a unique style from the centuries-old knowledge. They are a part of an inseparable trio with miso soup and rice. Japanese pickles are prepared by salting, vinegar, and fermenting with alcohol, soy sauce or miso. Let's get to know the most popular ones, not only for taste, but also for the purpose of use and the unique use of each dish. Gari Pickled ginger or sushi ginger is known as gari or shin-shoga no amazu-zuki in Japanese. Served with sushi or sashimi, it sweetens the dish. In addition, the spiciness of ginger and the sweet vinegar flavor clean the palate between meals while eating different types of sushi and allow you to enjoy the moment. So How to Make Gari? The pickling procedure starts with thin slices of ginger which are shortly boiled in water, drained, then dried. The slices are later stored in jars or containers and doused in a boiled pickling mixture made with rice vinegar, salt, and sugar. Gari can be consumed after a couple of days, and if properly stored, it has a relatively long shelf life. Takuan Takuan is pickled Japanese daikon radish, and as such, it belongs to the group of tsukemono pickles. It's usually served with other tsukemono pickles or used in salads, stir-fries, and as an ingredient in sushi. Takuan is also sometimes served at the end of a large meal because it aids in digestion, or as a snack at teatime. So How to Make Takuan? The Japanese daikon is very crunchy and has sweet and mild flavors. It's typically sun-dried, seasoned with salt and various spices, then left in the pickling solution of turmeric, rice wine vinegar, sugar, salt, and water for a few months. Umeboshi Umeboshi, Japanese pickled plums, is one of Japan’s tastiest superfoods. These pickled Japanese ume plums have an amazing health benefit. Umeboshi really is a superfood. They can help with fatigue, improve the immune system and digestion, and reduce obesity. In Japan, they say that there’s