This episode is part of a collaboration with <a href="https://online.ucpress.edu/gastronomica">Gastronomica: The Journal for Food Studies</a>, hosted by Gastronomica editorial collective member Daniel Bender. <a href="https://ayakimura.weebly.com/">Aya H. Kimura</a> 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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by<a href="http://heritageradionetwork.org/donate"> becoming a member</a>!Meant to be Eaten is Powered by <a href="http://simplecast.com/">Simplecast</a>.

<description>&lt;p&gt;This episode is part of a collaboration with &lt;a href="https://online.ucpress.edu/gastronomica"&gt;Gastronomica: The Journal for Food Studies&lt;/a&gt;, hosted by Gastronomica editorial collective member Daniel Bender. &lt;a href="https://ayakimura.weebly.com/"&gt;Aya H. Kimura&lt;/a&gt; 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.&lt;/p&gt;&lt;p&gt;Photo credit to Aya H. Kimura.&lt;/p&gt;&lt;p&gt;&lt;i&gt;Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by&lt;/i&gt;&lt;a href="http://heritageradionetwork.org/donate"&gt;&lt;i&gt; becoming a member&lt;/i&gt;&lt;/a&gt;&lt;i&gt;!&lt;/i&gt;&lt;/p&gt;&lt;p&gt;&lt;i&gt;Meant to be Eaten is Powered by &lt;/i&gt;&lt;a href="http://simplecast.com/"&gt;&lt;i&gt;Simplecast&lt;/i&gt;&lt;/a&gt;&lt;i&gt;.&lt;/i&gt;&lt;/p&gt;
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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.

Meant To Be Eaten

Aya H. Kimura on Pickling: Histories of Tsukemono

Aya H. Kimura on Pickling: Histories of Tsukemono

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