This is in part as a consequence of changes in consumers taste to prefer low sodium pickles over the years, but on the other hand, there have been some feedback mainly from the older consumers on the takuan-zuke in recent years, which seems to be a product of a food engineering process, that it is sweet and has unpleasant texture.
これは時代が下るにつれて消費者の嗜好が変化し、より低塩分な漬物を求めるようになったことの帰結でもあるのだが、そのため、近年の食品工業的なたくあんに対しては、主に高齢層から、甘い、食感が悪いなどという意見が見受けられる。