漬物 (tsukemono) refers to Japanese pickled vegetables, a traditional side dish that enhances meals with its unique flavors and textures. Common ingredients include cucumbers, radishes, and cabbage, which are preserved using salt, vinegar, or fermentation. Tsukemono can be enjoyed on their own or as a complement to rice and other dishes. These pickles come in various styles, such as nukazuke (fermented in rice bran) and shiozuke (salt-pickled). They are not only a staple in Japanese cuisine but also provide health benefits, including probiotics from fermented varieties. Tsukemono adds color and crunch to meals, making them visually appealing and flavorful.