Written by Misaka Youhei
Go for it, Japanese pickles!
Talking about Japanese food, we have to refer to pickles. As they called it homemade dish in Showa era, it was usual to have pickle tubs at each house and to make each pickle in Japan. But most hardly do and buy at stores in these days.
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We have several kinds of pickles, like soused pickles or kasuzuke. Among them, pickles in soy sauce have predominantly advanced. According to a report from Food Marketing & Res. Center, Japanese totally produced about 256,000 tons in 1980. And in 1999, Japanese produced about 458,000 tons. They say it was because of popularization of kimchi.