One of the food which Japanese eats everyday is Tsukemono.

Tsukemono is the Japanese peculiar pickle and many types of Tsukemono exist with the methods and the materials of soaking.

After all is said and done, the most famous Tsukemono is Takuwan. The name Takuwan is originally the name of a monk who created this Tsukemono. The monk Takuwan is very famous as the Musashi MIYAMOTO's master.

These Takuwan pickle is the radish salted in the red pepper and all homes of Japan made Tsukimono. The flavoring differs depending upon the house, the recipe is instructed to the housemaker from the generation after generation.

At the Kyoto area, people often eat Takuwan as a side dish of the curry and rice.

The Kyoto people sometimes offer to eat Tsukemono on their customers' way out. "Don't you eat my Takuwan?" Of course when you hear this word, you should eat their Tsukemono without leaving. This is the Kyoto manner. "When in Rome, do as the Romans do"

Especially, Takuwan which is made of eggplant and Chinese cabbage with red pepper is called Kim-chee and very unusual.

However, as for Kim-chee, you need a lot of attention because this red Takuwan is too vindaloo to bear to eat. Perhaps the American who has no sense of taste can eat. The people who live in Ohkubo eat this Kim-chee Takuwan as staple food.

As for me, I dislike this Kim-chee Takuwan.