Tsukemono is the Japanese for "Pickles" or "Pickled vegetables". Tsukemono is an ever changing Japanese food in color and taste. Various kinds of radish, cucumber, eggplant, and turnip, to name a few vegetables, can be made into Tsukemono. Different taste and varieties of vegetables, like the radish which many people though of as typically round, small, and red, those used in Japanese cooking range in color from red or pink to green or white and in shapes from round to oblong to tapered. They also vary in heat from mild to spicy hot, therefore many varieties of Tsukemono can be made just out of one kind of vegetable. Likewise, changing seasons, like cold, strong, dry winds during the winter months and sunny summer and spring produce a climate favourable to growing vegetables has brought about many different types of vegetables which are then pickled and "Tsukemono" are made. Tsukemono exist in the market around the world not only in Japan. Traditional Japanese restaurants are mostly offering tea and some variety of Tsukemono (pickles) as a way to greet the customer. The number and variety of Tsukemono show their importance in Japanese and Asian Cuisine. There are countless regional variations of Tsukemono and variations are endless, and every small town, prefecture, and village in Japan has its own specialties, which are often packaged as souvenirs. Riding the trains through Japan, travelers can always find a huge choice of Tsukemono at the station kiosks for sale. In some countries, most Tsukemono can be brought in the supermarkets, althought some Japanese immigrants continue to make their own home-style Tsukemono for New Year’s celebrations or family gatherings. In some Japanese markets one can find different kinds of Tsukemono and sampling as many different kinds is allowed.