tsukemonon.
/tsuːkiːˈməʊnəʊ/ (See quots.)
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the world > food and drink > food > additive > relish > [noun] > pickles or chutney > types of pickles
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1885 Trans. Asiatic Soc. Japan XIII. 8 Tsukemono, the preserved roots or leaves of certain vegetables.
1920 Japan Advertiser 22 Aug. 5/3 Most Japanese meals..are accompanied by vegetable dishes... Tsuki-mono stands for the pickle that accompanies the rice at the end of the meal and is made from vegetables in season, such as cucumbers, eggplant, melon, etc.
1968 P. S. Buck People of Japan xiv. 167 Tsukemono, the pickled vegetables served with any meal.
This entry has not yet been fully updated (first published 1986; most recently modified version published online December 2020).
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n.1885