10+ Japanese Pickles Recipes You Can Prepare At Home

Japanese pickles (tsukemono) offer an incredible range of flavors, textures, and techniques. From lightly salted asazuke that are ready in hours to fermented pickles that develop over months, each style brings something unique to the table.

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1. Cucumber Tsukemono

pickled cucumber with ginger held with wooden chopsticks

Cool, crisp cucumbers meet fresh ginger, a hint of chili, and toasty sesame for a light kick. It’s a no-cook asazuke that marinates in about an hour and stays snappy and bright. Simple, fast, and perfect as a palate cleanser or snack.

This is hands-down one of the easiest entry points into Japanese pickling culture.

Spicy Smashed Cucumber (Pirikara Tataki Kyuri)

This izakaya-inspired Tataki Kyuri is made with crunchy pieces of smashed cucumber coated in a delicious spicy miso sauce. It's seriously addictive!

Check out this recipe →

Close up of Japanese smashed cucumber (tataki kyuri) coated in spicy miso sauce

2. Easy Takuan

Traditional takuan requires months of fermenting in rice bran, but I simplified the process to just 2-3 days. I use gardenia pods to naturally achieve that vibrant yellow color without artificial dyes.

If you want both sweetness and visual appeal in your pickle collection, takuan delivers beautifully.

Quick & Easy Takuan (Yellow Pickled Daikon)

Takuan is a vibrant yellow pickle made with daikon radish, it's perfectly sweet and crunchy and makes a great side or snack. This recipe is a shortcut version that allows you to enjoy this iconic pickle in just a few days!

Easy takuan recipe

5 pieces of yellow pickled daikon radish (takuan) cut into half moons and arranged in a row on a white plate with green ink design close up

3. Pickled Sushi Ginger (Gari)

This homemade sushi ginger is light, tangy, and beautifully pink when made with young ginger. It’s simple to prepare and keeps well, making it perfect for sushi nights at home.

The gap between homemade and commercial versions is genuinely like night and day.

Pickled Sushi Ginger (Homemade Gari)

Gari is a bright and refreshing palate cleanser made with thin slices of young ginger pickled in a perfectly balanced mixture of sugar, salt and vinegar. This simple recipe will invigorate your tastebuds and elevate your sushi experience!

Sushi ginger recipe

Homemade gari (Japanese pickled sushi ginger) on a white and blue plate decorated with a Perilla leaf on a wooden background

4. Pickled Napa Cabbage

This quick pickle turns leftover napa cabbage into a refreshing Japanese side dish full of crunch and umami.

The cabbage is salted, then lightly seasoned with soy sauce, vinegar, and chili for a gentle kick. It’s simple, fast, and keeps beautifully in the fridge for a few days.

Japanese Napa Cabbage Pickles (Hakusai no Asazuke)

These refreshing citrus-infused pickles are made with crunchy napa cabbage and flavored with yuzu. They're the perfect palate cleanser and are ready in just 24 hours!

Pickled Napa cabbage recipe

Japanese Napa Cabbage Pickles (Hakusai No Asazuke) on a small white plate with brown brushstroke design next to yuzu citrus and a bowl of miso soup

5. Fukujinzuke

close up of fukujinzuke pickles for Japanese curry held with wooden chopsticks

This colorful pickle mix combines daikon, cucumber, eggplant, and lotus root in a sweet-salty soy brine. It’s the classic accompaniment to Japanese curry, adding crunch and a touch of sweetness to every bite.

This is essential for Japanese curry fans!

Fukujinzuke (Japanese Pickles for Curry)

Fukujinzuke is a tangy and crunchy pickle made with a variety of vegetables and is typically served with Japanese-style curry. Try making your own from scratch at home with this delicious recipe!

Fukujinzuke reicpe

Homemade fukujinzuke (Japanese pickles for curry) in a small ceramic pickle pot next to a plate of curry rice

6. Homemade Umeboshi

close up of Homemade red umeboshi (Japanese pickled plums) in an off-white ceramic jar

Plums are salted, weighted, and slowly fermented before drying under the summer sun. Red shiso leaves give them that beautiful pink-red hue and a fragrant, earthy aroma. Each plum becomes intensely flavorful, soft yet firm to the bite.

This traditional pickle has been central to Japanese cuisine since ancient times, beloved by everyone from samurai to modern home cooks.

Homemade Umeboshi (Japanese Pickled Plums)

Enjoy the salty and sour characteristics of delicious homemade Japanese pickled plums with my easy-to-follow guide that includes tips and tricks to ensure success! Perfect with rice or used in sauces and dressings!

Homemade umeboshi recipe

Homemade red umeboshi (Japanese pickled plums) in an off-white ceramic jar with lid set to the side on an ashy wooden surface

7. Homemade Benishoga

Homemade Japanese red pickled ginger (benishoga) in a white fluted bowl with brown edges

This vibrant red pickled ginger is made by soaking thin ginger strips in a tangy, salty brine. Its sharp flavor and bright color make it the perfect topping for dishes like okonomiyaki, yakisoba, or gyudon.

The homemade version has authentic deep pink color without food coloring.

Japanese Red Pickled Ginger (Homemade Benishoga)

Vibrant and tangy benishoga is a Japanese pickle made with matchsticks of young ginger soaked in a flavorful red ume vinegar. It is the perfect palate cleanser and commonly paired with dishes like yakisoba or gyudon.

Homemade benishoga recipe

8. Kohaku Namasu

The matchstick vegetables represent mizuhiki, those red and white decorative cords tied on celebratory gifts in Japan.

As a celebration pickle, kohaku namasu is essential for Japanese New Year but works for any festive meal. It’s simple yet elegant, perfect when you want a homemade pickle that adds color and joy to the table.

Kohaku Namasu with Yuzu (Japanese Pickled Daikon and Carrot Salad)

Kohaku Namasu is a light, zesty, and refreshing quick pickled dish made with crunchy daikon radish and vibrant carrots flavored with yuzu citrus.

Namasu recipe

Kohaku namasu made with daikon and carrot served in a square white dish topped with yuzu peel

9. Bettarazuke

This Tokyo-born pickle turns daikon into a sweet, aromatic delight with a glossy finish. Instead of the usual sharp vinegar tang, it’s mellow and rich, flavored with fermented rice, sugar, and salt.

It’s a little different from other tsukemono.

Japanese Pickled Daikon Radish (Bettarazuke)

Bettarazuke is a mildly sweet and crunchy daikon pickle that originates from Tokyo. Its unique aroma and crunchy texture will leave you reaching for more!

Bettarazuke recipe

10. Wasabi Cucumber Pickles

pciking up a piece of wasabi pickled cucumber with chopsticks

This quick pickle pairs the crispness of cucumber with the sharpness of wasabi for a bold yet balanced taste. A hint of sugar softens the spice, making it addictive and refreshing.

It’s an easy way to enjoy wasabi beyond sushi and adds a fresh, spicy kick to any side dish selection.

Wasabi Cucumber Pickles

These delicious Japanese-style quick pickles are made with just 4 simple ingredients and flavored with a fiery kick of wasabi. It's ready in just 12 hours and makes the perfect appetizer, side, or snack!

Wasabi pickles recipe

Japanese wasabi pickled cucumbers in a white dish with chopsticks and a tube of wasabi paste

11. Homemade Shibazuke

Homemade purple shibazuke pickles made with eggplant, cuucmber, Japanese ginger and ginger in a white dish with eel design close up

This vibrant Kyoto pickle blends eggplant, cucumber, and shiso leaves into a beautiful purple mix. Pickled in a salty, slightly sour brine, it develops a tangy, aromatic flavor that’s both refreshing and addictive.

As a traditional specialty, shibazuke captures peak-season produce in a single dish.

Homemade Shibazuke Pickles

Shibazuke are vibrant purple pickles made with summer vegetables such as eggplant, cucumbers and Japanese ginger pickled with salt, sugar, and red ume vinegar. The bright and refreshing flavor makes them a great side dish and perfect with rice!

Shibazuke recipe