In the third-year high school humanities exploration class on "Food Design," we had the privilege of hosting a lecture by Mr. Kakuichi Uchida from Uchida Tsukemono Co., Ltd.

The history of Japanese cuisine, particularly pickles, is deeply intertwined with the history of fermented foods. During the lecture, we explored the rich history of various pickles and learned about the wisdom of our ancestors who enhanced food preservation through vegetable processing, enriching their daily lives.

In today's society, few households maintain a nuka bed for fermenting pickles. Many students experienced the tactile sensation of nuka for the first time and were fascinated by the process of making a handmade nuka bed. Each student made their own nuka bed and will now lovingly nurture it every day.

We also had the opportunity to taste a variety of colorful and flavorful pickles, which highlighted the deliciousness of plain white rice. Additionally, Mr. Uchida shared three dreams with us. His continuous pursuit of challenges deeply resonated with his approach to life and pickle-making, making the lecture an inspiring experience.