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This is a local specialty pickle. In the past, when material was scarce, vegetable roots and cabbage were not willing to be thrown away. They mixed it with peanuts and soybeans, then added some kelp, and cooked it with soy sauce. It was salty and delicious. It used to be eaten as a pickle, but now many local restaurants serve it as a side dish. I can't eat seaweed, so I didn't add kelp, but added seaweed MSG powder.
