Tsukemono

Tsukemono. Pickles.
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tsukemono.. Japanese style pickled vegetables.
W
wakame.. a variety of seaweed.

Tsukemono:
Japanese term for pickled vegetables. The Japanese pickle a variety of vegetables, using various techniques, and serve them with practically every meal, including breakfast.
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Tsukemono offer color, texture and aroma to a meal, the earliest known tsukemono were called konomono or "fragrant things".

Japanese tsukemono (pickled vegetables) include daikon, ume, turnips, and hakusai (Chinese cabbage).
Korean kimchi is usually made from pickled Chinese cabbage.
[edit] South Asia ...

Gari is a type of tsukemono (pickled vegetables). It is sweet, thinly sliced young ginger that has been marinated inside a solution of sugar and vinegar. Gari is often served and eaten with sushi.

A type of Japanese pickle (tsukemono) made from thinly sliced ginger. The ginger strips are pickled in salt and are then pickled again in sweet vinegar. Gari has a natural pink color from the ginger root itself.

Tsukemono: pickled vegetables
Udon: thick wheat noodles
Umeboshi: very salty, sun-dried, long-aged, pickled sour plums
Unagi: eel
Wakame: dried seaweed reconstituted and used in salads or soups ...