Tsukemono: The Art of Japanese Pickles

At the heart of every shōjin ryōri meal, alongside steamed rice and miso soup, you will always find a small dish of tsukemono, or Japanese pickles. On the Mountain this invariably included takuan (the bright yellow pickled daikon radish that you have likely seen before). These are not merely an afterthought or a garnish; they are an essential component, a testament to a philosophy that values simplicity, seasonality, and the art of transformation. In the case of the takuan, there was also a very practical reason: we saved a single slice until the end of the meal, poured hot tea into our bowls, and used the pickle to clean any remaining food from our bowls. We cleaned each bowl in sequence, drinking the tea and the food at the end. To do otherwise would have been disrespectful and wasteful. Mottainai, as it is expressed in Japanese.

At first glance, a pickle may seem a humble thing, a mere slice of a preserved vegetable. However, to a practitioner of shōjin ryōri, it represents a profound connection to the land and a mindful approach to eating. The journey of a simple vegetable—from a vibrant, fresh ingredient to a tangy, complex tsukemono—mirrors our own journey toward sustainable change, rooted in wisdom. It’s a practice that invites us to slow down, to be present, and to find beauty in the subtle yet impactful process of preservation.

A plate of simple salt-cured cucumber and eggplant pickles © 2025 Tenzo's Kitchen LLC

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Disconnection: We Need More Than Just Food

Our modern lives are often a flurry of activity, leaving little room for reflection, especially when it comes to the food we consume. We grab quick meals, often relying on processed foods, and are constantly told to seek out the next "superfood" or restrictive diet to counter the ill effects of our regular choices. This frantic pace, along with the focus on convenience over sustenance, has created a deep sense of disconnection.

We are disconnected from the source of our food, the hands that grew it, and the season in which it was (or should have been) harvested. This leads to a host of problems: the pervasive issue of food waste and a diet that is often devoid of the vibrant, whole foods our bodies truly need being top of mind. Many feel overwhelmed by the sheer volume of conflicting information about what to eat, when and where to buy it, and ultimately how to prepare it. Many people are looking for simple, trustworthy solutions that don't require an entire lifestyle overhaul. They yearn for a more meaningful, sustainable, and less complicated relationship with food.

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A Mindful Solution: The Philosophy Behind Tsukemono

Tsukemono offer a simple, yet powerful, solution to this modern predicament. The practice embodies the core principles of shōjin ryōri—a diet based on Buddhist monastic traditions. First and foremost, tsukemono address the issue of food waste, which is at the heart of the mottainai principle, a Japanese term that roughly translates to “a shameful waste". In temples, every part of a vegetable is valued, and pickling is a way to preserve ingredients that might otherwise spoil or otherwise go to waste. This not only makes the meal more economical, but also honors the effort of those working the land to grow the food, as well as the resources required to do so.

The act of pickling itself is a form of meditation. Washing, slicing, and salting the vegetables with intention allows you to be fully present in the moment, transforming a mundane kitchen task into the practice of mindfulness. It is a gentle antidote to the hurried pace of modern life, offering a moment of stillness in a chaotic world.

Additionally, by learning to make Japanese pickles, you are taking an active role in your own health. The fermentation process introduces beneficial probiotics and enzymes that are crucial for gut health and overall well-being. This aligns perfectly with the holistic approach to health, which acknowledges that health is about more than just diet; it's about balance, mindfulness, and harmony. It's a way to nourish your body, mind, and spirit simultaneously.

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Japanese Pickles in Your Kitchen: Practical Applications

Embracing the art of tsukemono doesn't mean you have to drastically alter your kitchen or restock your pantry. Start with a simple salt-cured pickle, then progress on to more complex preparations like nukazuke in time. It is about a shift in perspective and being able to see the potential in the simple ingredients you already have. Here are a few ways to apply this philosophy right now in your own kitchen:

• The Foundational Recipe: Simple Salt Pickles: The beauty of tsukemono lies in their simplicity. To begin, all you need is a vegetable, salt, and a bit of time. This is the recipe for shiozuke (salt pickles). A great starting point in any pickling journey. My favorite is cucumbers. Simply slice them thinly, toss them with a pinch of sea salt, and let them rest. The salt will draw out the moisture, creating a natural brine. In as little as 30 minutes, you have a crisp, refreshing, and gut-healthy pickle. This simple technique is an example of the sort of "accessible simplicity" that I am advocating for in everything that I share.

• Mindful Resourcefulness: The next time you are preparing vegetables, consider the trim. In shōjin ryōri, even these parts are seen as valuable. The fibrous core of a carrot can be sliced and salted as shiozuke or alternately buried in a rice bran brine and turned into nukazuke (I won’t get into this here, but a recipe is forthcoming). This practice of using every part of the vegetable not only reduces waste but also cultivates a deep sense of gratitude for the ingredients themselves. It is about making the most of what you have, which is at once economical, environmentally sound, and mindful.

• Expanding Your Knowledge: As you become more comfortable, you can build upon your practice by adding other varieties of tsukemono into your repertoire.  There are about seven in total. Many are straightforward pickles, typically named after the main flavoring: shoyuzuke (soy), suzuke (vinegar), misosuke (miso), and kasuzuke (sake lees). You can also explore fermentation methods, such the aforementioned nukazuke (rice bran) or shiokojizuke (rice that has been inoculated with Aspergillus oryzae mold). The latter two create more complex, probiotic-rich pickles. These fermented foods are a cornerstone of a holistic diet, supporting a healthy gut microbiome, which in turn can impact everything from your energy levels to your mood.

  
  

The art of tsukemono is more than just a culinary technique. It's about finding stillness in the kitchen, practicing gratitude for the food on our plate, and understanding that even the simplest acts can have a profound impact on our health and the world around us. It's a practice in presence, patience, and purpose.

A plate of nukazuke made with leftover broccoli stems © 2025 Tenzo's Kitchen LLC

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Your Journey Begins: A Simple Act of Connection

I invite you to take a moment and reflect on your own relationship with food. Pick a vegetable that is in your kitchen. What do you see? Just the thing as it is, or do you see its potential for transformation?

This week, I encourage you to try your hand at a simple batch of tsukemono. It requires minimal effort but offers a wealth of rewards: a connection to a time-honored tradition, a delicious, healthful addition to your meals, and a moment of mindful presence in your day. It is about slowing down and enjoying the process.

As you begin to explore this culinary meditation, consider that this is just one small facet of the vast and profound world of shōjin ryōri. The principles of balance, compassion, and gratitude that underpin this simple pickle are the same ones that inform every dish and every insight I share.

Now it is your turn to share. Let me know if you look at your ingredients differently now—do you see deeper potential in each one? Share in the comments below if you tried making a batch of tsukemono yourself, and if you have any pictures be sure to tag @TenzosKitchen and use #TenzosKitchen, and I might just share it in my feed!