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Japanese Pickles. Oshinko is a collective, generic name for Japanese pickles made from various vegetables pickled using salt (shio-zuke.) The vegetables can be cucumbers, daikon radish, Napa cabbage, baby carrots, burdock root, etc. Sometimes, it will also be used to include pickles made with rice bran, such as Takuan.
The Okhotsk atka mackerel is an important fish in Japanese cuisine. Known as hokke in Japanese, the fish can be fresh, dried, or frozen, and can be served raw, boiled, grilled or fried.