Japanese pickles are often made the day they are eaten — as delicious side dishes, snacks and garnishes. Whether you have your own vegetable garden and want new ways to preserve your bounty into the winter, or are just looking for healthy and tasty additions to your everyday meals, these home-made Japanese superfood recipes are a great addition to your repertoire. A chapter on regional pickling styles and recipes lets home cooks learn more about the traditional art of tsukemono in Japan — from Tokyo to rural farm villages — while a section on pickling seasonal vegetables helps you make the most of your garden-fresh produce.