Tsukemono

[2] They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.

[citation needed] Tsukemono are also referred to as konomono (香の物), oshinko (御新香), or okōkō (御香々), all carrying the meaning of "fragrant dish" in Japanese.

[2] The ko or kō (香) portion in these names means "fragrant", and the term was used as a nyōbō kotoba or "woman's word" for miso in reference to the smell.

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.

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.