Pickles are essential to a traditional Japanese diet and are present at practically every meal as a tangy and refreshing counterpoint to other dishes. Japanese pickles also come in many varieties, including quick pickles called oshinko, a subcategory of preserved veggies that are only pickled for a few hours to a few days.

"Tsukemono" is an umbrella term for vegetables pickled in salt, and oshinko (meaning "fresh flavor"), also called asazuke (meaning "shallow pickle"), is a type of quick and easy tsukemono commonly made with cabbage, cucumber, daikon radish, carrots, and/or eggplants. The short pickling time gives the veggies a lighter, less sour flavor.

Oshinko are more perishable than other pickles and should be eaten within a few days of preparation. Many Japanese stores sell pre-made oshinko brine made with water, sugar, salt, dashi, vinegar, and bonito flakes, and you can make your own at home using similar ingredients, then submerge sliced veggies in the liquid for at least one hour.

You can also make oshinko by salting and seasoning your vegetables, using about 3% of the veggies' total weight to calculate the amount of salt, then place them in a Ziploc bag and squeeze out all the excess air. Press the pickles down with a weight in the fridge until the vegetables are tender and a bit translucent.