Abstract
There is traditional food processing of vegetable called, Tsukemono, which is a kind of pickles in Japan. This food was processed in the winter season, and was supplied to individuals for their consumption. Recently, however, commercial traders of Tsukemono are developing. They are attempting to supply in all seasons, by changing production areas and utilizing foreign vegetables, loosing characteristics of local special products. In this paper, localities of Tsukemono are examined in terms of the production and the processing of vegetables. A pattern is found that the vegetable producers are distant from the processing traders.
