{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.tsukemono","code":"thing-q7480691","url":"https://ver.cy/models/thing/q7480691/","name":"tsukemono","alternateNames":[],"kind":"thing","status":"research-draft","version":"0.2.0-wave.3","language":"en","classifiers":{"family":"Thing Registry","category":"","entryKind":"","plane":"","domain":["PHY.LIV"],"industry":[],"navPath":"","tags":[],"facets":{}},"whatItIs":"Japanese pickled vegetables and other foods, preserved in salt, rice bran, vinegar, miso, sake lees or other media and served as accompaniments to rice and meals, including nukazuke bran pickles, gari pickled ginger, suguki and sunki turnip pickles, umeboshi and crunchy karikari ume plums, and regional forms such as papaya-zuke; tsukemono are a staple of Japanese cuisine with regional specialities and traditional and industrial production.","purpose":"Let an agent explain tsukemono and their kinds, describe methods of pickling and regional specialities with attribution, relay food safety and nutrition information, and distinguish tsukemono from other pickles.","scope":{"in":[],"out":[],"boundaries":[]},"distinguishingFeatures":["Diverse pickling media","Accompaniment role","Regional specialities","Fermented and unfermented kinds"],"structure":{"bundles":[{"id":"identify","name":"Identify","description":"What tsukemono this is.","layers":[{"id":"kind","name":"Kind","description":"Kind and method.","findings":[{"id":"kind-finding","name":"Kind","description":"Kind.","questions":[{"text":"What kind of tsukemono is it, and how is it made?","kind":"definition"},{"text":"Is the food tsukemono or a pickle from another tradition?","kind":"boundary"}]}]},{"id":"regional","name":"Regional","description":"Regional specialities.","findings":[{"id":"regional-finding","name":"Regional","description":"Regional.","questions":[{"text":"What regional specialities exist, such as suguki of Kyoto and sunki of Nagano, with attribution?","kind":"provenance"},{"text":"Which entry fits the specific kind?","kind":"action"}]}]}]},{"id":"make","name":"Make","description":"Methods and science.","layers":[{"id":"methods","name":"Methods","description":"Pickling methods.","findings":[{"id":"methods-finding","name":"Methods","description":"Methods.","questions":[{"text":"How do salt, bran, vinegar, miso and lees pickling work, and what role does fermentation play?","kind":"provenance"},{"text":"Which entry fits nukazuke?","kind":"action"}]}]},{"id":"safety","name":"Safety","description":"Safety and nutrition.","findings":[{"id":"safety-finding","name":"Safety","description":"Safety.","questions":[{"text":"What food safety and salt intake issues arise, per health authorities?","kind":"provenance"},{"text":"Is the user asking for personal dietary advice, which needs a professional?","kind":"boundary"}]}]}]},{"id":"culture","name":"Culture","description":"Culture and cuisine.","layers":[{"id":"cuisine","name":"Cuisine","description":"Role in cuisine.","findings":[{"id":"cuisine-finding","name":"Cuisine","description":"Cuisine.","questions":[{"text":"How are tsukemono served and valued in Japanese meals?","kind":"provenance"},{"text":"Which entry fits Japanese cuisine?","kind":"action"}]}]},{"id":"history","name":"History","description":"History.","findings":[{"id":"history-finding","name":"History","description":"History.","questions":[{"text":"How did tsukemono develop historically?","kind":"provenance"},{"text":"Which references are standard?","kind":"provenance"}]}]}]},{"id":"context","name":"Context","description":"Industry and comparison.","layers":[{"id":"industry","name":"Industry","description":"Production and trade.","findings":[{"id":"industry-finding","name":"Industry","description":"Industry.","questions":[{"text":"How are tsukemono produced commercially, and what protections exist for regional brands?","kind":"provenance"},{"text":"Which sources are cited?","kind":"provenance"}]}]},{"id":"compare","name":"Compare","description":"Comparison.","findings":[{"id":"compare-finding","name":"Compare","description":"Compare.","questions":[{"text":"How do tsukemono compare with kimchi and other pickling traditions?","kind":"provenance"},{"text":"Which entry fits the other tradition?","kind":"action"}]}]}]}]},"agentConduct":{"may":["explain kinds and methods","describe regional specialities","relay food safety and nutrition","distinguish from other pickles"],"mustNot":[],"requiresHuman":[]},"ethics":{"considerations":[],"affectedParties":[]},"owners":{"steward":"","roles":[],"masterSystems":[]},"relations":[{"target":"pickle","type":"related","note":"in registry terms"},{"target":"Japanese cuisine","type":"related","note":"the tradition"},{"target":"fermentation","type":"related","note":"in many kinds"},{"target":"kimchi","type":"related","note":"a neighbouring tradition"}],"interaction":{"identity":{"applicability":"required","items":[]},"properties":{"applicability":"required","items":[]},"recognition":{"applicability":"required","items":["Japanese pickles by salt, bran, vinegar, miso or lees","Nukazuke, gari, umeboshi and many kinds","Korean kimchi and Western pickles are related but distinct traditions","Small servings of pickled vegetables in varied colours alongside rice."]},"capabilities":{"applicability":"required","items":["explain kinds and methods","describe regional specialities","relay food safety and nutrition","distinguish from other pickles"]},"hazards":{"applicability":"required","items":["High salt intake","Contamination in home fermentation","Confusing kinds and traditions"]},"interfaces":{"applicability":"required","items":["Japanese food labelling and safety rules for pickles","Regional brand and geographical indication protections","Salt content guidance from health authorities"]},"context":{"applicability":"required","items":["Preserving and flavouring foods in Japanese cuisine.","nukazuke bran pickles","shiozuke salt pickles and umeboshi including karikari ume","suzuke vinegar pickles such as gari","misozuke and kasuzuke in miso and sake lees","lactic-fermented pickles such as suguki and sunki","regional forms such as papaya-zuke"]}},"sources":[],"openQuestions":["Should umeboshi and nukazuke be separate entries?","How should food standards be linked?","The registry entry has merged aliases naming specific kinds; should they be split off?","Which entry fits the specific kind?","Which entry fits nukazuke?","Which entry fits Japanese cuisine?"],"resources":{"spec":"/models/things/publications/thing-q7480691/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-q7480691/spec.json"],"providers":["Claude"],"researchStatus":"unreviewed","generatedAt":"2026-09-12T23:49:22Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"derived","ethics":"missing","owners":"missing","relations":"filled","interaction.identity":"missing","interaction.properties":"missing","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"missing"},"notes":{"agentConduct":"Affordances listed as what may be done; prohibitions collected from the text.","sources":"Written from model knowledge without web access; claims are unverified."},"score":0.676}}