People in Japan used to eat pickle as part of their daily lives, alongside every traditional meal at lunch and dinner. It is an essential component of their diet. They present it in a garnishing style for palate cleansing or digestion purposes. Pickles are made in a variety of ways by Japanese people. Salt (Shiozoke), Rice Bran (Nukazuke), Sake Lees (Kasuzuke), Soya Sauce (Shoyuzuke), Vinegar (Suzuke), and Miso are just a few examples (Misozuke).