As one of the original species of melon, the oldest one seems to be Oriental melon (Chinese name: 甜甲). I have heard that it originated in India and was brought to Japan in ancient times.
Historically, the place of origin is said to be India and southern China. It arrived in Japan in the Nara period, and is described in old Japanese books such as “Engishiki” and “Wamyosho” in the Heian period.
White melon is a member of the Cucurbitaceae family and is a typical summer vegetable. For cooking, the seeds are removed and the flesh is used. It is characterized by its crunchy texture, and many people like to eat it raw. It has a light taste, so it goes well with various pickles in Japanese cuisine, such as pickles, pickling in salt, sweet and sour pickles. It seems to soften when heated.
According to Sakata Seed Co., Ltd., sardines are related to melons, but they are less sweet and are used exclusively for pickles, and are often grown in home gardens. This species is a kind of striped melon vine, dark green, thick and soft, so it seems to be suitable for pickling lightly. In addition, although it adapts to a wide range of soil conditions, it seems necessary to choose fields that are sunny during the long harvest period and that are not susceptible to late frosts, dryness, typhoons, and other damage.