Food Preservation
In order to get over severe climate, to make a long voyage, during war, or to prepare for unpredictable disasters and starvation, humans have developed several methods of food preservation. The Japanese developed unique processes too. However, they now use the methods not only for the preparation toward disasters but simply for the instant food.
Tsukemono (pickles) is probably the most popular preserved foods in Japan. They put a heavy stone over vegetables such as cucumbers, radishes, and Chinese cabbages with different flavors such as salt, vinegar, or rice bran, and leave them for certain periods. In addition, sushi has its origin on tsukemono. Like vegetable tsukemono, they leave some fishes with rice inside the stomach for half a year to a year. As a result, they can eat the pickled fishes for a long time. You can find this funa sushi only near Biwako Lake although they are very expensive now.
Dried or smoked fishes are another favorite of the Japanese. Dried fishes used to be popular especially among those living far from the ocean. In addition, katsuobushi (smoked skipjack tuna) and dried kombu seaweed are two popular dashi (broth to make soups).
Since they imported the method of canned food, the Japanese put a wide variety of foods in it. Canned drinks are essential for their daily life whether they are alcoholic or non-alcoholic. You can find canned vegetables, fruits, fishes and corned beef. There are also cooked dishes in it such as pasta sauces, boiled fishes with miso flavors, stew, and even oden (boiled stuff with different flavors). They like to eat those cooked dishes when they drink some alcohols.
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