A type of tsukemono, pickled vegetables ("preserved vegetables" would be a better translation). In the modular Japanese meal, pickles form a set with rice and miso soup.
Various kinds of vegetables (for example, radish, cucumber, carrot, gobo, ginger and eggplant) are pickled in a bed of miso, sometimes for as long as a whole month. This method is also used for pickling whole vegetables, such as pumpkin. The pickles acquire the pleasant taste of the miso. Usually red miso paste is used.
Miso is also used for pickling fish or meat, which afterwards is grilled (in that case, saikyo-miso is also used).
[Misozuke of cucumber and daikon]