pickles ｜ Page 2 ｜ Our Regional Cuisines

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Japanese

pickles

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Persimmon pickle

Akita

"Persimmon pickle" is a pickle made with plenty of daikon radish and astringent …

Bettara-zuke

Tokyo

Bettara-zuke is pickled radish that is pre-pickled in salt and then pickled in r…

Mamakari no suzuke

Okayama

Vinegared mamakari is widely known as a local dish of Okayama Prefecture. Mamaka…

Tohu no umezu zuke

Kochi

Tofu was first eaten in Japan in the late Heian period (794-1185). It is said to…

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Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516