Japanese pickles, known as tsukemono, are traditional side dishes made from various vegetables that are preserved through fermentation, salting, or pickling in vinegar. Common ingredients include cucumbers, radishes, and eggplants, which are often seasoned with soy sauce, mirin, or sugar to enhance their flavor. These pickles are an essential part of Japanese cuisine, served alongside rice and other dishes to provide a contrast in taste and texture. They can vary in flavor from sweet to salty, and their vibrant colors add visual appeal to meals, making them a popular choice in both home cooking and kaiseki dining.