Nowadays it's not so common for people to make their own pickles. I guess this is not only because houses
are being built differently, but also because nukazuke isn't really suited to wooden floorboards.
Pickles include everything from the easy-to-make asazuke to the more difficult tsukemono.
We don't have many opportunities to eat Nishinzuke, which I introduced earlier, because it is a speciality
of places in colder climates such as Hokkaido.
However, as you can see Nishinzuke and Hakusaizuke are relatively easy to prepare. I hope that you
have the opportunity to use the recipes that I have shared with you.