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History of Tsukemono

Tsukemono has a long history.

Humanity has been using the method of preserving peeled vegetables and other objects in salt since primitive times.


The first known traces of the existence of Tsukemono in Japan date back to the 8th century.
In 『延喜式』 "Engishiki", written in 930, seven types of Tsukemono are identified: 塩漬 "shiozuke", 醤漬 "hishiozuke", 糟漬 "kasuzuke", 楡木 "niragi", 須々保利 "suzuhori", 搗"tsuki" and 荏裹 "etsuzumi".

Tsukemono then spread to various regions of Japan, and by the "Edo" period (1603) it had established itself as an industry and was sold commercially.

The book 『四季漬物塩嘉言』"Shiki Tsukemono Shiokagen" dating from the Edo period contains recipes for a variety of pickles, which proves that tsukemono had spread within the general public.

8th century
The wooden plaques 木簡 "mokkan" are written with melon tsukemono, etc.
​(provenance:奈良文化財研究所ホームページ)
the "Heian " period (930)
『延喜式』 "Engishiki", a book from the "Heian" period, states that Tsukemonos were prepared in various ways by using salt, soy sauce, and miso.
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(Cited from :文化遺産オンライン)
the "Edo " period (1603)
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​(provenance:国立国会図書館デジタルコレクション『四季漬物塩嘉言』)
The book 『四季漬物塩嘉言』 "Shiki Tsukemono Shiokagén" from Edo period contains recipes for a variety of pickles.
 

Today's Tsukemono

Tsukemono is a healthy food popular in Japan up to this date. The vegetables' natural fiber, vitamins, and lactic acid bacteria have health benefits. Another benefit of tsukemono is that there are various types in different regions of Japan, each having evolved in its own way since ancient times.

 

In contemporary Japan, the Tsukemono is often considered a luxury item rather than a necessity.

However, in this era where ecological awareness and reduction of food waste is a necessity, craftsman Yohei Yamamoto hopes that Tsukemono will regain its original role as a preserved food.

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Classification of Tsukemonos

Furuzuke

Vegetables ripened for three months, six months or more and seasoned with soy sauce, vinegar, etc.
Lactic fermentation helps enhance the flavor of vegetables.
It is also characterized by a variety of flavors depending on the liquid used for seasoning.

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Asazuke

Vegetables marinated in salt for several days and flavored with a seasoning liquid.
It has a light taste that allows you to enjoy the original flavor of the vegetables.
A wide range of vegetables from every season are suitable for asazuke. Tasting asazuke will allow you to appreciate different seasons through your taste buds and their variety of colors.

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