■

(the continuance of the essay of Masuji Ibuse)

The specialty product of Ogikubo was a pickled daikon.
As for the pickled daikon, a ratio of the salt changed by a season.

Salt and sugar to put in one four-to cask.
The shipment use is sugar 7sho 5go for salt 2sho 5go for New Year holidays.
The April shipment use is sugar 6sho for salt 4sho.
It is salt 7sho and sugar 5syo after July.

It is salting lightly in less than salt 3sho.
It is middle salting in 4sho 5sho.
7syo were called heavy salt.

About of Ima Uhei (Harube) was written, too.

Sho
http://ja.wikipedia.org/wiki/%E5%8D%87
Masu
http://en.wikipedia.org/wiki/Masu_(Japanese)