In the 1990s, a dispute arose regarding the marketing of kimchi, considered to be a traditional Korean dish. Japanese kimchi manufacturers began significantly increasing kimchi production during this time. Korean manufacturers, however, argued that Japanese kimchi is fundamentally different, in that Japanese manufacturers often skip fermentation and mimic the flavors through the use of additives. Korean producers argued that this made the product fundamentally different from kimchi, while Japanese producers argued they were simply altering the product to fit local tastes. In 2000, Korea began lobbying the makers of the Codex Alimentarius, an international food-standards maker which provides voluntary advise to national food agencies, to designate kimchi as only that which is produced in the traditional Korean style. In 2001 the Codex Alimentarius published a voluntary standard defining kimchi as "a fermented food that uses salted napa cabbages as its main ingredient mixed with seasonings, and goes through a lactic acid production process at a low temperature", but which did not specify a minimum amount of fermentation nor forbid the use of additives.