This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Daniel Bender. Aya H. Kimura unpacks the biocultural history of tsukemono (Japanese pickles). She discusses the different kinds of traditional tsukemono in Japanese dining cultures and explains how these preserves are made. She also offfers insight into how modern agriculture has affected tsukemono.

Photo credit to Aya H. Kimura.

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