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Japanese Pickles. Oshinko is a collective, generic name for Japanese pickles made from various vegetables pickled using salt (shio-zuke.) The vegetables can be cucumbers, daikon radish, Napa cabbage, baby carrots, burdock root, etc. Sometimes, it will also be used to include pickles made with rice bran, such as Takuan.
The Buteyko Education and Training Centre was established to spread the Buteyko Method and to provide high quality training for health professionals, who would like to apply Buteyko method in their practice and also for those who decided to become Buteyko practitioners.