Tsukemono (Japanese Pickles) is a fermented preserved food dating back to the Nara Era (710-794) . Tsukemono has been a valuable nutrient source to survive the cold winters of Nagano. “Sunki” born in the Kiso region far from the sea is amazingly fermented without using any salt, and “Nozawana Zuke” from Nozawa Onsen uses spring water to wash the turnip greens. Discover the world of Nagano’s Tsukemono.