Popular Health-Preserving Pickles in Japan
According to media reports from Taiwan, health-preserving pickles originating from Japan have recently become very popular locally. The report states that conventional pickles are typically preserved with salt, vinegar, and soy sauce, resulting in excessive saltiness, which is detrimental to human health. In contrast, Japanese health-preserving pickles avoid these drawbacks and use more natural ingredients.
Eating pickles is a major feature of Japanese cuisine. In Japanese supermarkets, pickles come in a wide variety, occupying entire shelves. Additionally, there are specialized pickle shops, some featuring nationally renowned brands. Japanese people eat pickles with every meal; even in bento boxes, one to two types of pickles are usually included.
Compared to Chinese pickles, Japanese pickles have less salt and stronger umami flavor. Most Japanese dishes are prepared lightly, reflecting the locals’ strict attention to daily salt intake—so much so that salt content is carefully monitored. Therefore, whether a pickle is too salty is a key criterion for judging quality. Japanese pickles use diverse ingredients beyond common ones like cucumbers and radishes used in China, including kelp, dried small fish, squid strips, and beef, offering richer flavors.
Health-preserving pickles are a new product line introduced by several established Japanese pickle makers. Their main feature is the use of natural ingredients. For example, vegetables mostly come from Hokkaido, Japan’s region with the least pollution; instead of regular soy sauce and vinegar, they use healthier apple vinegar during fermentation.
According to Ms. Mizuno from the Japanese Dietary Health Association, pickles have high nutritional value because they are made from fresh vegetables without high-temperature cooking or frying, thus preserving maximum vitamins and minerals.
Due to simple preparation methods, many Japanese prefer making pickles at home, ensuring hygiene and fresher ingredients. Here is a recipe for popular Japanese kelp pickle:
1. Take an appropriate amount of kelp (preferably flat pieces rather than threads), cut into 3cm squares using scissors, and finely chop several slices of ginger.
2. In a pan, pour in apple vinegar, soy sauce, and sugar, bring to a boil, then add kelp and ginger, simmer slowly over low heat.
3. Once the kelp softens, add a bit of sesame seeds for flavor.
4. After about 45 minutes, the pickle is nearly ready. Transfer to a container for long-term storage.