ISHS Acta Horticulturae 483: International Symposium on Vegetable Quality of Fresh and Fermented Vegetables
PRESENT STATUS OF VEGETABLE PICKLING IN JAPAN |
| Authors: | H. Inden, Y. Kawano, Y. Kodama, K. Nakamura |
| Keywords: | Pickles, desalted, sterilization, refrigeration, nutrition, low salt |
| Abstract:
Traditionally, pickles have been closely associated with Japanese meals. Since long ago, vegetables have been pickled to preserve them for times of shortage and vegetable pickling in Japan dates back to the pre-historic period, approximately 4,500 years ago. Japan has a large variety of vegetables suitable for pickles, and the Japanese have developed several major categories of 'tsukemono' (pickled vegetables) with unique flavor and taste. In recent years, the overall production and consumption of pickles have declined slightly from the peak year of 1991. The consumption of the traditional 'tsukemono' such as 'Takuan' has decreased, while the lightly pickled 'Shin-zuke', which contains less salt, and which has flavors, taste, texture and appearance closer to fresh vegetables has gained popularity among younger generation. Consumption of 'Kimuchi' also has increased. Nutritional values of pickled vegetables are important for consumer acceptance. Recent development of pickling techniques concentrates on lowering salt content and improving vitamin and fiber content. Japan imports several major vegetables including cucumber, eggplant, scallion, ginger, bracken and lotus for pickling. Major suppliers are China, Taiwan, Indonesia and Thailand. | |
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