Traditionally, Japanese kimchi can be divided into pickling, fermented grains pickling, soy sauce pickling, bran pickling, mustard pickling, vinegar pickling, sauce pickling and so on. "One-night curing" is a kind of curing. The "one-night waterlogging" in Japan is mainly pickled Chinese cabbage. Every family in Japan has a barrel for making a "one-night waterlogging", and the barrel is equipped with a millstone. Sprinkle some salt on the vegetables, press them on the stones, and stay overnight. The next day, squeeze out the salt water, sprinkle with dried bonito slices, sprinkle with sesame seeds, and put Shanghai shredded noodles to eat.