"漬け物" (tsukemono) and "香の物" (kōno-mono) both refer to traditional Japanese pickled foods but have subtle differences.

漬け物 (tsukemono): This generally refers to vegetables or fruits pickled in salt, vinegar, soy sauce, etc. It is commonly served as a side dish. Examples include pickled cucumber or daikon radish.

香の物 (kōno-mono): This term is often used in tea ceremonies or in fine Japanese cuisine, referring to more refined and delicate pickles. They are usually aromatic and served as appetizers or palate cleansers. These tend to have a lighter, more delicate flavor compared to regular pickles.

In simple terms, "漬け物" refers broadly to pickled vegetables, while "香の物" refers to the more elegant and aromatic varieties.