Skip to main content.

Ministry of Agriculture, Forestry and Fisheries

Character Size
Standard
Large
Menu
  1. Home
  2. Policies
  3. Food Export
  4. kyodo_ryori
  5. SEARCH&MENU
  6. Fukuoka
  7. Achara-zuke Pickles

Achara-zuke Pickles ｜ Our Regional Cuisines

  • Fukuoka Prefecture

    Achara-zuke Pickles

Achara-zuke Pickles

＊画像はイメージです（掲載画像とレシピの内容は異なる場合があります）。
Related images
Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)
  • Achara-zuke Pickles
    DOWNLOAD

    Image Source : Nakamura Gakuen University Department of Nutrition Science

  • Achara-zuke Pickles
    DOWNLOAD

    Image Source : Nakamura Gakuen University Department of Nutrition Science

  • Main lore areas

    Fukuoka region

  • Main ingredients used

    Quick-pickling melon, eggplant, lotus root, cloud ear mushrooms, burdock root, quick-cooking kelp, carrot

  • History/origin/related events

    Achara-zuke is a vinegared dish of chopped seasonal vegetables with red chili pepper. The refreshing sweetness and sourness are accented by the spiciness of the red chili pepper. Since the days when there were no refrigerators, achara-zuke has been valued as a long-lasting summer dish.
    The word “achara-zuke” is written “阿茶羅漬け" in Chinese characters and is said to be derived from the Portuguese word “achar,” which means pickled vegetables or fruits. Other Asian countries besides Japan also have words for pickles with similar pronunciations, such as “charre” and “ochore.” However, there are various theories as to the origin of the word, as it is said to mean “over there,” which implies foreign countries, and to refer to “Nanban-style pickles.”
    Hakata Bay has long flourished as a trading hub. It is said that achara-zuke were introduced to Japan through the Nanban trade, a period in history covering the Azuchi-Momoyama period to the early Edo period (1603-1868). It is also believed that red chili pepper, an essential ingredient for achara-zuke pickles, was introduced to Japan during the same period.

  • Opportunities and times of eating habits

    Since ancient times, achara-zuke pickles have been prepared during the Bon Festival as on offering or to welcome visitors coming to pray for their ancestors. Odd numbers of crunchy summer vegetables such as quick-pickling melon, lotus root, and carrot are used for good luck. Nowadays, the pickles are also a regular feature on everyday dinner tables, with the ingredients varying from household to household.

  • How to eat

    Cut white gourd and eggplant into thin slices and rub them with salt. Then cut the other ingredients into thin slices, boil, and let them cool. Pour sweetened vinegar mixed with seasonings and red chili pepper over the quick-pickling melon, eggplant, and other ingredients until just covered. Let the vegetables sit for a while so that the flavors develop before serving.

  • Efforts for Preservation and Succession

    Even today, achara-zuke pickles are a familiar home-made dish. They are also served as part of school lunches and are well known among younger generations.

RECIPE

Ingredients (4 servings)

  • Quick-pickling melon （cucumber） 200 g（2）
  • Eggplant 100 g（1）
  • Lotus root 100 g
  • Carrot 50 g （1／2）
  • Cloud ear mushrooms 10 g
  • Perilla 5 g
  • Ginger 10 g
  • 【Seasoning A】 Vinegar 7 ml
  • 【Seasoning A】 Stock 30 ml
  • 【Seasoning A】 Salt 3～4 g
  • 【Seasoning A】 Sugar 20 g

How to cook

  • 1. Combine the vinegar, sugar, salt, stock, and red chili pepper.

  • 2. Split the quick-pickling melon in half lengthwise and remove the seeds. Cut into thin slices and massage with salt. Also cut the eggplant into thin slices and massage with salt.

  • 3. Cut the lotus root and carrot into thin slices, blanch them, drain off the water, and let them cool.

  • 4. Wash the salted cucumber and eggplant and drain off the water.
    Cut the cloud ear mushrooms into thin strips.

  • 5. Pickle 3 and 4 in 1.

provider : Faculty of Nutritional Sciences, Nakamura Gakuen University

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Top of This Page

MAFF Social Media

  • MAFF Facebook
  • MAFF YouTube

MAFF

Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

Enterprise identification number : 5000012080001

Copyright : Ministry of Agriculture, Forestry and Fisheries