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.

Yuki Takagi Chinese Department Kanda University of International Studies