Matsumaezuke (松前漬け) is a pickled dish consisting of surume (するめ) or squid and konbu (こんぶ) or seaweed. Other ingredients include kazunoko (かずのこ), which is a type of fish. Some carrots (にんじん) or ninjin, along with sake (さけ), soy sauce (しょうゆ) and mirin (みりん) are mixed together. Mirin (みりん) is a type of rice wine with low alcohol content. Mirin (みりん) is used a lot in Japanese food.

Bettarazuke (べったら漬) is a pickled daikon (だいこん) or radish. This is a common side dish served in the homes of Tookyoo (とうきょう) residents. Bettarazuke (べったら漬) includes sugar, salt, and some sake (さけ). The taste of bettarazuke (べったら漬) is sweet and somewhat crisp when fresh.

Fukujinzuke (福神漬) includes radish, eggplant (なす) or nasu, lotus root (れんこん) or renkon and cucumber (きゅうり) or kyuuri. Other ingredients include soy sauce, shiitake (しいたけ) mushrooms, and sesame seeds or goma (ごま).

Narazuke (ならずけ) is a dish of pickled vegetables or yasai (やさい) and sliced melon (メロン). Sometimes watermelon rind is used. The fish or sakana (さかな) version of narazuke (ならずけ) includes sake and soy sauce. The fish is cut into square or rectangular pieces. The fish is either raw or grilled. It tates quite sweet, but the smell of the fish can be very strong.