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A traditional Japanese pickle or pickled vegetable that is commonly served with rice or rice that has been flavored with other ingredients.

A type of Japanese pickle (tsukemono) made from thin strips of ginger. The ginger strips are pickled in salt water and are colored red with the addition of akajiso, which is the red or purple version of a plant related to mint known as shiso.

A type of Japanese pickle (tsukemono) made from thinly sliced ginger. The ginger strips are pickled in salt and are then pickled again in sweet vinegar.