Tsukemono, Japanese pickles, are an essential component for an ichiju sansai meal, adding lovely varieties of flavor and color. They're not only good for the digestive system, but also used to cleanse the palate—so much so that Japanese people call them hashi yasue, or chopstick rests.

To guide you on your future travels through the world of traditional Japanese cuisine, Serious Eats has put together some of the tsukemono you might encounter and the dishes they're typically served with. Read on!