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There many kinds of Japanese pickles (漬物). Pickles add a diversity of color, shape, and texture to a meal, even to the most basic Japanese meal of rice, miso soup, and pickles. 

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While some pickles are made especially to preserve food, others celebrate the time of year by transforming the best seasonal vegetables into annual traditions to look forward to.

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Japanese pickles play a role similar to Korean banchan, making a dinner more than the sum of its parts. They are like little salads—almost as if one picked out the best most flavorful items without having to chew through the acres of greens, drenched in oil based dressings.

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