Pickles - Pickled vegetables

Japanese: 漬物 - つけもの

Pickles are made by fermenting or flavoring vegetable foods such as vegetables and fruits, or animal foods such as fish, shellfish, meat, and eggs, using secondary ingredients such as salt, rice bran, sake lees, soy sauce, vinegar, and miso. Some use microbial fermentation, while others do not. Most pickles use salt. Kasuzuke, misozuke, and vinegaruzuke are often first pickled in salt before being fully pickled.

Pickles are found all over the world, but each region has its own unique style due to differences in ingredients and climate. In Japan, most are made from vegetables and other plant-based ingredients, and the majority are pickled in salt and fermented. This is likely due to the fact that Japanese pickles go well with rice and can be preserved during the winter. Furthermore, ancient sushi (narezushi), such as awabi-zushi, ayu-zushi, i-zushi, shika-zushi, and fish sauce (shiokara) can also be considered pickles made from fish or animal meat.

[Tomomi Kono and Midori Otaki]

history

Pickles are thought to have originally come from the practice of salting food for preservation. With salt, it is easy to make pickles. Pickles, along with dried foods, can be said to be the oldest food processing method known to mankind. In the Nara period, vegetables and fruits such as eggplant, melon, turnip, and peaches were pickled in salt, vinegar, and lees for consumption by temple monks. In the Heian period, pickles came to be treated as an important side dish at the Imperial Court. The Engishiki (completed in 927) states that bracken, butterbur, Chinese chives, and melons were pickled in salt in the spring, and eggplant, ginger, soybeans, peaches, persimmons, and pears were pickled in salt, sake lees, hishio, sake, and miso in the fall. At the time, these were called pickles or tsukemono (pickled vegetables). Suzuhori, (niragi), and (tsuke) were also old names for pickles. It got its name from the fact that it is made by soaking it in powdered dried elm bark.

In the Kamakura period, pickled myoga and sweetly pickled cucumbers were incorporated into shojin ryori (vegetarian cuisine), and pickles developed further in Zen temples during the Muromachi period. The practice of salt-pickling dried radish with the addition of bran and koji (malt) also began around this time. At first, pickles were simply pickled in salt, bran, or tree bark, but with the emergence of fermented products such as miso, sake, mirin, and soy sauce, miso-pickled, lees-pickled, and soy sauce-pickled foods also began to be produced.

Pickles began to be called "konomono" (fragrant foods) during the Muromachi period. It is said that this nickname originated from the fact that people would listen to the scent of salted pickled radishes to relieve the fatigue of their sense of smell, as part of the "monkou" (a method of distinguishing between different scents). It is also said that this name arose from the fact that people would eat raw radishes (or pickled radishes when they were out of season) between meals to eliminate the bad smell in their mouths. Shogun Yoshimasa of the Ashikaga period liked pickles such as eggplants and melons, and these were not called "konomono" (fragrant foods) but rather "ruiko" (food with a fragrant aroma). In the "Shin Sarugakuki" (late Heian period), the name "kahayaki daikon" (fragrant radish) appears, which probably refers to radish pickles. There is also a theory that "konomono" was originally limited to pickled foods in miso. It is said that this name arose from the fact that miso was called "kou" (fragrant) in the language of ladies-in-waiting. "Kaoka" was also a word used by ladies-in-waiting in this era. Today, when we talk about pickles, we mainly mean vegetables, but this is a phenomenon that started after the introduction of Buddhism and people started to avoid meat and fish. Before that, people would pickle anything they could get from the sea or mountains, including meat, fish, and vegetables, and store them.

In the Edo period, the variety of vegetables increased, and pickling methods moved beyond simply preserving vegetables to focusing on flavor, leading to the development of methods such as immediate pickling and overnight pickling. The reason why pickles came to be called "shinko" is that people preferred immediate pickling over old pickles, and new pickles, or shinko, were used instead.

[Tomomi Kono and Midori Otaki]

The Science of Pickles

Pickles are mainly fermented in salt, which removes excess moisture from the tissue to prevent spoilage, utilizes the enzymes contained in the tissue, and suppresses the growth of microorganisms with salt concentration to allow useful bacteria such as lactic acid bacteria to grow. Vegetables contain various enzymes, as well as sugars and proteins. Therefore, in the case of light pickles that are pickled for a short period of time, these enzymes work to create the umami flavor. In the case of long-term pickles, the enzymes produced by microorganisms act on the ingredients. The activity of these enzymes and microorganisms is related to temperature, and the higher the temperature, the more their activity is promoted. However, on the other hand, the taste becomes rough, and the proliferation of putrefactive bacteria and discoloration are more likely to occur. Therefore, in general, when the temperature is low, the salt concentration of pickles is lower, and when the temperature is high, the salt concentration is higher. Also, there is a tendency to lower the salt concentration for pickles that are pickled in a short period of time, and higher the salt concentration for pickles that are preserved for a long period of time. In addition, even in the case of sake lees pickles and miso pickles, the main purpose of salting first is to dehydrate them. Pickles are dehydrated and preserved using salt, resulting in a significant loss of water-soluble vitamins and minerals such as vitamin C and potassium. On the other hand, vitamin _B2 tends to increase due to the proliferation of lactic acid bacteria. Furthermore, in the case of pickles such as rice bran miso pickles, vitamin _B1 and other nutrients contained in the rice bran permeate the pickles, and these tend to increase.

Pickles can sometimes discolor while they are pickled, and to stop this, iron salts, alum, or nails are often used in the case of eggplant and other vegetables that contain anthocyanin pigments. Pickles may also be treated with food additives to maintain their green color. In addition, red perilla leaves, which contain anthocyanins, are sometimes used to create a beautiful crimson color. In this case, however, the color will not turn red unless the pickle is highly acidic. The amount of acid in pickles increases as they are pickled. This has the effect of mellowing out the saltiness of the salt used and improving their shelf life. This acid is mainly lactic acid, but it seems to also contain some acetic acid.

Also, ingredients are sometimes dried in the sun before use, but this is for the purpose of increasing their sweetness. For example, daikon radish, Chinese cabbage, and cabbage contain some pungent components. These are transformed into sweet components by drying in the sun. Daikon radish to be used as takuan is thoroughly dried in order to bring out its sweetness, while takuan that is pickled immediately after salting without drying requires the addition of sweetness.

[Tomomi Kono and Midori Otaki]

Weight

Pickling is done with weights, which not only allow the salt to seep out, but also ensure that the liquid that comes out is fully covering the pickling ingredients, preventing them from coming into contact with air, and thus improving the activity of enzymes and beneficial microorganisms. However, once enough water has been released, if the weight is not lightened somewhat, the ingredients will lose too much water, and the pickles will become tough and fibrous. Therefore, it is said that adjusting the weight is an important key to pickling. Furthermore, when the pickling ingredients are not fully covered with liquid, oxygen-loving microorganisms such as mold are more likely to grow, and some of these molds contain cellulase, an enzyme that dissolves plant fiber, especially cellulose. If such molds grow, the pickles will become mushy and spoil. Weights also play an important role in preventing spoilage. Normally, weights are made of natural stone, but recently plastic weights that meet food hygiene safety standards have been available. It is not advisable to use concrete blocks as weights, as the acid in the pickles will dissolve the lime-based cement, which dissolves easily in acid, and harmful impurities may get in. If you don't have large stones, you can use a plastic food container filled with clean pebbles instead.

[Tomomi Kono and Midori Otaki]

kinds

Pickles can be classified by storage period, secondary ingredients, country of origin, etc.

First, in terms of storage period, pickles can be divided into instant pickles, temporary pickles, and preserved pickles. Instant pickles are also called quick pickles, and refer to pickles that can be made within 1-2 days. Pickles that are ready in about half a day are called overnight pickles, and allow you to enjoy a texture and taste close to that of raw ingredients. Instant pickles may also contain ginger, myoga, shiso leaves, and chili peppers to enhance flavor. Intermediate pickles are pickles that can be made within 2-3 days to 1-2 weeks. Preserved pickles are pickles that can be pickled for 2-3 months or more than half a year. The longer the storage period or the slower the fermentation, the higher the salt concentration.

Pickles that use secondary ingredients such as seasonings include the following. The most common are salted pickles, such as lightly pickled daikon radish, salted Chinese cabbage, pickled plums, Kyoto's suguki pickles, Hiroshima's Hiroshimana pickles, and Nagano's Nozawana pickles. Rice bran pickles include takuan pickles, rice bran miso pickles, and heshiko sardines and mackerel. Kasuzukes include Nara pickles, Moriguchi pickles, wasabi pickles, vinegar-pickled harakkyo pickles, hariharizuke, pickles, koji pickles include bettara pickles and sagohachi pickles, miso pickles include burdock miso pickles and fish and meat miso pickles, and soy sauce pickles include Fukujin pickles, Matsuura pickles, tsubo pickles, mustard pickles, eggplant pickles, and cucumber pickles.

[Tomomi Kono and Midori Otaki]

Foreign pickles

There are other countries besides Japan that make pickles, and there are several famous ones. In Germany, there is sauerkraut, which is made by salting and fermenting cabbage. This is a very sour pickle, and is one of the most representative pickles in Europe and the United States, along with pickles. It is used as a side dish for potato dishes, or mixed with meat products such as sausages and boiled or fried. In India, chutney is made by adding vinegar, chili peppers, ginger, and other spices to ripe fruit (mainly mangoes) to create a jam-like texture, and is an indispensable condiment in Indian cuisine. In China, as in Japan, various types of pickles have been developed since ancient times, and they are one of the important stored foods. Chinese pickles skillfully use spices such as garlic, chili peppers, ginger, and whole pepper, and various vegetables such as Chinese cabbage, cucumbers, radishes, and cabbage are pickled. The most representative one is zha cai, which is also popular in Japan. The Korean Peninsula is home to the famous kimchi. Kimchi is also a winter preserved food, and many of them use not only vegetables but also meat, fish, and shellfish as ingredients. Animal ingredients not only improve the flavor but also increase the nutritional value of the pickles. Spices such as chili peppers, garlic, and ginger are often used.

[Tomomi Kono and Midori Otaki]

"The Science of Pickling Manufacturing" by Ogawa Toshio (1989, Korin)" ▽ "New Food Encyclopedia 8: Pickles" edited by Kono Tomomi (1991, Shinju Shoin)" ▽ "The Science of Pickling - Its Chemistry and Manufacturing Technology" by Maeda Yasuhiko (2002, Saiwai Shobo)" ▽ "Illustrated Tour of Pickled Food Regions: Spring/Summer Edition and Illustrated Tour of Pickled Food Regions: Autumn/Winter Edition (2002)" ▽ "Records of Oral History: Hometown Home Cooking 8: Pickles" edited and published by the Rural Culture Association (2003) ▽ "The Encyclopedia of Chinese Pickles" supervised by Miyao Shigeo (2005, Saiwai Shobo)" ▽ "Pickle Encyclopedia - Enjoying the Seasons at Home, Edited and Published by Ie no Hikari Kyokai (2005)" ▽ "Pickle Fudoki" by Yanagihara Toshio "Eastern Japan Edition" and "Pickled Food Local Chronicles: Western Japan Edition" (Chuoko Bunko Visual Edition)

Pickled greens
©Shogakukan ">

Pickled greens

Pickled Mibuna
©Shogakukan ">

Pickled Mibuna

Pickled immediately
©Shogakukan ">

Pickled immediately

Hiroshima pickled vegetables
Hiroshimana, a type of non-heading Chinese cabbage, is pickled in a barrel. ©Shogakukan ">

Hiroshima pickled vegetables

Pickled Nozawana
©Shogakukan ">

Pickled Nozawana

Pickled radish
Dried daikon radish pickled in rice bran and salt ©Shogakukan ">

Pickled radish

Tsuda turnip pickles
Tsuda turnips, which are shaped like a magatama and have been cultivated for a long time in the Tsuda area of Matsue City, Shimane Prefecture, are pickled in rice bran .

Tsuda turnip pickles

Pickled Japanese vegetables
©Shogakukan ">

Pickled Japanese vegetables

Pickled mackerel in heshiko sauce
A preserved food made in the Hokuriku region, "heshiko" is fish pickled in rice bran and salt. In Fukui Prefecture, it is also called "hishiko-zuke" and in Ishikawa Prefecture, "konka-zuke". When referring to konka-zuke mackerel, it is called "konka-saba". ©Shogakukan ">

Pickled mackerel in heshiko sauce

Hirara turnip pickled in koji
©Shogakukan ">

Hirara turnip pickled in koji

Narazuke of whitebait
©Shogakukan ">

Narazuke of whitebait

Watermelon Narazuke
The photo shows young watermelons of the "Gengobei" variety, which are grown for pickling, being pickled in Nara . ©Shogakukan

Watermelon Narazuke

Moriguchi pickles
Moriguchi daikon radishes, which reach a length of 1.5m, are pickled in sake lees ©Shogakukan ">

Moriguchi pickles

Pickled Wasabi
©Shogakukan ">

Pickled Wasabi

Bettara pickles
©Shogakukan ">

Bettara pickles

Fukujinzuke
Seven kinds of vegetables, including daikon radish, eggplant, and sword beans, are thinly sliced and pickled in soy sauce. The ingredients vary depending on the season. ©Shogakukan ">

Fukujinzuke

Pot pickles
Dried daikon is pounded with a mallet to soften it, then placed in a jar and salted. It is also called yamakawazuke. Nowadays, it is often pickled in seasonings such as vinegar and soy sauce. ©Shogakukan ">

Pot pickles

Matsumae pickles
Thinly slice dried squid, kelp, and carrots and marinate them in mirin and soy sauce. ©Shogakukan ">

Matsumae pickles

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

Japanese:

塩、糠(ぬか)、酒粕(さけかす)、しょうゆ、酢、みそなどの副材料を用いて、野菜、果実などの植物性食品、あるいは魚貝、肉、卵などの動物性食品を発酵させるか、味をなじませたものである。微生物による発酵を利用するものと、しないものがある。漬物の多くには塩が用いられる。粕漬け、みそ漬け、酢漬けなどは、いったん塩で下漬けしてから本漬けにすることが多い。

　漬物は世界各地にあるが、地域により、材料や気候風土の差異から特有のものが生まれている。日本は、野菜など植物性のものが主で、しかも、塩漬け発酵の漬物が主体となっているといってもよい。これは、日本の漬物が米飯によくあうのと、冬季の保存性などの点から普及したものであろう。なお、古代のすし（なれずし）である鰒鮓(あわびずし)、鮎(あゆ)鮓、猪(い)鮓、鹿(しか)鮓、あるいは魚醤(うおびしお)（塩辛）なども、魚肉、獣肉の漬物と考えてよい。

［河野友美・大滝　緑］

歴史

漬物は、もともと食品の塩漬け保存から出てきたものと思われる。塩があれば、漬物をつくることは容易である。漬物は、乾燥品とともに人類が知った最古の食品加工法であったといえよう。奈良時代には、ナス、ウリ、カブ、モモなどの野菜や果実を塩や酢、粕などで漬けて寺院の僧侶(そうりょ)の食用としていた。平安時代になると、漬物は宮中の重要な副食として扱われるようになった。『延喜式(えんぎしき)』（927完成）には、春にはワラビ、フキ、ニラ、ウリなどを塩漬けにし、秋にはナス、ショウガ、ダイズ、モモ、カキ、ナシなどを、塩、酒粕、ひしお、酒、みそに漬けていたとある。当時はこれらを漬物とか漬菜とよんでいた。須々保利(すずほり)、(にらぎ)（菹）などといわれていたのも漬物の古名である。は楡(にれ)の樹皮を乾かして粉にしたものをいっしょに漬け込んだのでこの名がつけられた。

　鎌倉時代には、酢漬け茗荷(みょうが)、胡瓜(きゅうり)甘漬けなどが精進料理に取り入れられ、漬物は室町時代に禅宗寺院で一段と発展した。生干(なまぼ)し大根を、糠や麹(こうじ)を加えて塩漬けにする、いわゆる沢庵(たくあん)漬けもこのころ始まった。漬物は初めは塩漬けや糠、樹皮などを加える程度であったが、みそ、酒、みりん、しょうゆなどの醸造品の発生により、みそ漬け、粕漬け、しょうゆ漬けなどの製造も行われるようになった。

　漬物を「香の物」と称するようになったのは、室町時代からである。各種の香を聞き分ける聞香(もんこう)で、嗅覚(きゅうかく)の疲れをいやすためにダイコンなどの塩漬けの香を聞いたことからこの別称が始まったという。また、種々の物を食べるとき、生ダイコン（季節外にはその漬物）を間に食べて、その香で口中の臭気を消したことによるともいう。ナスやウリなどの漬物は、足利(あしかが)将軍義政(よしまさ)が好んだもので、これは香の物とはいわず類香といった。『新猿楽記(しんさるがくき)』（平安後期）に、「香疾(かはやき)大根」の名がみえるが、おそらくダイコンの漬物のことをさしたものであろう。香の物は、本来みそ漬けに限るという説もある。みそを女房詞(にょうぼうことば)で「香(こう)」といったところから、この呼称が出たという。「香々」というのも同じくこの時代の女房詞であった。今日、漬物といえば野菜が主であるが、これは仏教伝来以来、肉や魚などを敬遠する傾向が強くなってからのことである。それより以前は、海や山からとれる肉、魚、野菜など、なんでも漬物にして貯蔵していた。

　江戸時代になると野菜の種類も多くなり、漬け方も単に野菜の貯蔵のみを目的とする域から脱して、風味を主とするようになり、当座漬け、一夜(いちや)漬けなどの方法も生まれた。香の物を「しんこ」とよぶようになったのは、古(ふる)漬けに対し当座漬けを好むようになり、新しい香の物、すなわち新香(しんこう)といったところからきたものである。

［河野友美・大滝　緑］

漬物の科学

漬物は主として塩漬け発酵が行われるが、これは、組織から余分の水分を出して腐敗を防ぐとともに、組織の中に含まれている酵素を利用し、さらに微生物の繁殖を食塩濃度で押さえ、乳酸菌など、有用な菌が繁殖するようにするためである。野菜類はその中に各種の酵素をもっており、また、糖類やタンパク質なども含まれている。したがって、短期間の浅漬けの場合では、こういった酵素が働いてうま味が出る。長期に漬けた場合は、微生物の出す酵素が材料に作用する。このような酵素類や微生物の働きは温度と関係し、温度が高いほど働きは促進される。しかし一方では、味が粗くなるし、また腐敗菌などの増殖、あるいは変色などもおこりやすい。したがって、一般に漬物は気温が低いときは食塩濃度を低くし、気温の高いときは食塩濃度を高くする。また、短期間に漬け終わるものは食塩濃度を低くし、長期に保存するものほど食塩濃度を高くする傾向がある。なお、粕漬け、みそ漬けの場合でも、初めに塩漬けするのは脱水が主目的である。漬物は食塩を使用して脱水することと保存することで、ビタミンCやカリウムなど、水に溶けやすいビタミンやミネラルの損失はかなり大きい。また、反面、乳酸菌の増殖によりビタミンB₂は増加する傾向にある。さらに、糠みそ漬けのようなものの場合には、糠に含まれているビタミンB₁などが漬物に浸透し、これらが増加する傾向がある。

　漬物では、漬けている間に変色する場合があり、これを止めるのに、ナスなどアントシアン系の色素を含むものでは、鉄塩類あるいはミョウバン、釘(くぎ)などを使用することが多い。また、漬物の緑色を保つために食品添加物で処理したりすることもある。このほか、きれいな紅色を出すためにアントシアンを含む赤シソの葉を利用することもある。ただし、この場合は酸性の強いものでないと赤く発色しない。漬物は漬かるとともに酸の量は多くなる。これが使用した食塩の塩味をまるくするとともに、保存性をよくする効果がある。この酸は主として乳酸が多く、そのほか、酢酸などもいくぶん含まれているようである。

　また、材料を日光で干してから使用する場合があるが、これは、甘味を増加させる目的のためである。たとえば、ダイコン、ハクサイ、キャベツなどには、いくらかの辛味成分がある。これは、日光に干すことで甘味成分に変化する。沢庵にするダイコンを十分に干すのは甘味を出すためで、一方、干さずに塩漬け後いきなり漬ける沢庵では甘味を添加する必要がある。

［河野友美・大滝　緑］

重石

漬物には重石(おもし)を使用するが、これは食塩による水分の浸出をよくするとともに、出てきた液汁が漬物材料に十分にかぶり、空気に触れないようにして、酵素や有用な微生物の働きをよくする効果がある。しかしいったん水が十分に出たら、ある程度重石を軽くしないと、漬物材料の水分がですぎ、筋(すじ)ばかりの堅い漬物になりやすい。したがって、重石の調節は漬物の重要な鍵(かぎ)であるともいわれる。なお、漬物材料に液汁が十分にかぶっていないときには、酸素を好むカビなどの微生物が生えやすく、このカビ類のなかには、植物の繊維、とくにセルロースを溶かす酵素セルラーゼを含むものがある。もしこのようなものが繁殖すると、漬物はどろどろになり、腐敗の状態となる。重石は腐敗防止のためにも重要な働きをしている。通常、重石は自然の石が使用されてきたが、最近は、プラスチック製で食品衛生上安全な基準のものが出回っている。なお、重石にコンクリートブロックを使用すると、漬物中の酸によって酸に溶けやすい石灰を主とするセメントが溶け、有害な不純物も入るおそれがあるので使わないほうがよい。大きな石がないときは、食品用プラスチック容器に、きれいな小石を詰めても代用できる。

［河野友美・大滝　緑］

種類

漬物の種類としては貯蔵期間別、副材料別、国別などに分類することができる。

　まず、貯蔵期間による分類では、即席漬け、当座漬け、保存漬けに分けることができる。即席漬けは早漬けともいい、1～2日のうちにできるものをさす。半日くらいで漬け上がるものを一夜漬けといい、材料の生に近い感覚と味を楽しむことができる。即席漬けでは、風味を増すためにショウガ、ミョウガ、シソ葉、トウガラシなどを加えることもある。当座漬けは2～3日から1～2週間でできるものをいう。保存漬けは2～3か月から半年以上も漬けるものをいう。保存期間が長いものや、ゆっくり発酵させるものほど塩分濃度を高める。

　調味料のような副材料を使う漬物には、次のようなものがある。もっとも一般的なものが塩漬けで、ダイコンの浅漬け、ハクサイの塩漬け、梅干し、京都のすぐき漬け、広島の広島菜漬け、長野の野沢菜(のざわな)漬けなどがある。糠漬けでは沢庵漬け、糠みそ漬け、イワシやサバのへしこなどがある。粕漬けは奈良漬け、守口(もりぐち)漬け、わさび漬け、酢漬けはらっきょう漬け、はりはり漬け、ピクルス、麹漬けはべったら漬け、三五八(さごはち)漬け、みそ漬けはゴボウのみそ漬けや魚や肉のみそ漬け、しょうゆ漬けは福神(ふくじん)漬け、松浦漬け、つぼ漬け、からし漬けはなす漬けやきゅうり漬けなどがあげられる。

［河野友美・大滝　緑］

外国の漬物

日本以外にも漬物をつくる国々があり、有名なものがいくつかある。ドイツではキャベツを塩漬け発酵したザウアークラウトがある。これは酸味の強い漬物で、ピクルスと並んで欧米の代表的な漬物である。ジャガイモ料理に付け合わせたり、ソーセージなど肉製品に混ぜて煮たり炒(いた)めたりして用いられる。インドのチャツネはよく熟した果実（おもにマンゴー）に酢、トウガラシ、ショウガなどの香辛料を加えてジャム状に仕上げたもので、インド料理の薬味として欠くことのできないものである。中国では日本と同様に昔から各種の漬物が発達し、たいせつな貯蔵食の一つとなっている。中国の漬物はニンニク、トウガラシ、ショウガ、粒サンショウなどの香辛料を巧みに用い、ハクサイ、キュウリ、ダイコン、キャベツなど各種の野菜が漬けられている。もっとも代表的なものに、日本でも親しまれているザーサイがある。朝鮮半島には、有名なキムチがある。キムチも冬の保存食の一つで、野菜だけでなく、肉類、魚貝類を材料として用いるものが多い。動物性の材料は味をよくするだけでなく、漬物の栄養価も高める。トウガラシ、ニンニク、ショウガなど香辛料を使うことが多い。

［河野友美・大滝　緑］

『小川敏男著『漬物製造学』（1989・光琳）』▽『河野友美編『新・食品事典8　漬け物』（1991・真珠書院）』▽『前田安彦著『漬物学――その化学と製造技術』（2002・幸書房）』▽『農山漁村文化協会編・刊『図解　漬け物お国めぐり　春夏編』『図解　漬け物お国めぐり　秋冬編』（2002）』▽『農山漁村文化協会編・刊『聞き書・ふるさとの家庭料理8　漬けもの』（2003）』▽『宮尾茂雄監訳『中国漬物大事典』（2005・幸書房）』▽『家の光協会編・刊『漬け物百科――旬を楽しむわが家の味』（2005）』▽『柳原敏雄著『漬けもの風土記　東日本篇』『漬けもの風土記　西日本編』（中公文庫ビジュアル版）』