Solid jeotgal are usually eaten as banchan (side dishes). Liquid jeotgal, called aekjeot (액젓) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (guk, jijimi, jjigae).[4] As a condiment, jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal) is commonly served as a dipping sauce with pork dishes (bossam, jokbal, samgyeopsal), sundae (Korean sausage), hoe (raw fish), and a number of soups and stews.

A delicious pickle is a beautiful thing, and Japan happens to have them in droves. Ranging in flavour from quite sweet to intensely sour, Japanese pickles are used in all sorts of Japanese cooking. hether it be rolled into your sushi, laid on top of your rice, or served by itself in a little side dish, pickles are a frequent lunch, dinner, and snacktime companion in Japan.

One of the most popular Otsumami (snack/appetizer) to go with beers and sakes, Chuka Wakame is also popular as a side dish in bentos or in a salad! Easy and convenient, all you need to do is thaw and toss into your salad.