Takuan (daikon), umeboshi (ume plum), turnip, cucumber, and Chinese cabbage are among the favorites to be eaten with rice as an accompaniment to a meal.
Beni shoga (red ginger pickled in umeboshi brine) is used as a garnish on okonomiyaki, takoyaki and yakisoba.
Gari (thinly sliced young ginger that has been marinated in a solution of sugar and vinegar) is used between dishes of sushi to cleanse the palate.
Rakkyōzuke (a type of onion) is often served with Japanese curry. Rakkyōzuke has a very mild and "fresh" taste. It is pickled and used to balance the stronger flavors of some other component in a meal.
Fukujinzuke is a mixture of daikon, eggplant, lotus root and cucumber which is pickled and flavored with soy sauce.
Bettarazuke is a kind of pickled daikon popular in Tokyo.
Matsumaezuke is a pickled dish (native to Matsumae, Hokkaidō) made from surume (dried squid), konbu, kazunoko (herring roe), carrot and ginger with a mixture of sake, soy sauce and mirin.
Nozawana is a pickled leaf vegetable typical of Nagano Prefecture.
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