Japanese pickles are indispensable in Japanese cuisine. There are pickles and sauerkrauts in the West, too, but Japanese pickles come out on top when it comes to abundance in variety having different ingredients pickled in the rice bran and soybean pastes, sake lees, and many more. More than 100 types of pickles were being displayed at a department store’s food section. “Just cut, pickle and knead.” Introducing behind-the-scenes of how an epoch-making idea lead to creating a smash hit for vegetable pickle marinade. Also our foreign guest visited a household where rice bran paste is being handed down from parents to children for over 130 years. How will this appeal to our foreign guests?