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Sagohachi Zuke ｜ Our Regional Cuisines

  • Fukushima Prefecture

    Sagohachi Zuke

Sagohachi Zuke

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  • Main lore areas

    Nihonmatsu City

  • Main ingredients used

    Cucumbers, Eggplants, Carrots, Turnips, etc.

  • History/origin/related events

    In the area around Nihonmatsu City, where there are many fields and fresh vegetables are abundant, a local cuisine using vegetables has taken root. "Sagohachi Zuke" is a pickle in which vegetables are pickled in "San Go Hachi" (=three, five, eight), a mixture of rice, Rice koji(=malted rice), and salt. It is a type of koji food that has been popular since the Edo period (1603-1868), and has long been loved for its health benefits and ability to use up all of the vegetables.
    It is said that the name comes from the ratio of three parts salt, five parts koji, and eight parts rice, but some say that the actual ratio was 01時01分:1. Because it can be preserved well, it was valued as a side dish during the busy rice-planting season. In recent years, an increasing number of people enjoy pickling not only vegetables, but also meat and seafood.

  • Opportunities and times of eating habits

    It is common to pickle vegetables such as cucumbers and eggplants picked in the summer in "San Go Hachi" (=three, five, eight) mixture. made during the winter and leave them to be prepared. This was eaten as a side dish in early spring or during the busy rice planting season. Nowadays, it has been commercialized and can be eaten all year round.

  • How to eat

    Mix cold rice or glutinous rice with koji and salt.Leave it for about a month and make "San Go Hachi" (=three, five, eight) mixture.
    Cover the vegetables with this mixture and put them in a plastic bag and leave them to pickle for about one night.
    When using a pickle vat, it is best to place a light weight on top of the vat for better pickling. Nowadays, the proportion of salt is being reduced and healthier recipes are being used more often.

  • Efforts for Preservation and Succession

    In addition to often being made at home, the finished product is also sold in the prefecture and is readily available. In addition, handmade pickles kits have been developed, making it easy for those who do not know how to make "Sagohachi Zuke" pickles.

RECIPE

Ingredients (4 servings)

  • [San Go Hachi (=three, five, eight) mixture]Rice 2 cups
  • [San Go Hachi (=three, five, eight) mixture]Rice koji(=malted rice) 1 cup
  • [San Go Hachi (=three, five, eight) mixture]Salt 1／2 cup
  • [Pickled vegetables]Cucumber, Carrot, Eggplant, Turnip, etc. As needed

How to cook

  • 1. [Preparation] Cook rice as usual, and after it cools to lukewarm, add Rice koji(=malted rice) and mix it well. Add salt, blend it further, and then transfer it into a bottle or another container for storage. Use it after maturing for at least one month.

  • 2. Sprinkle "San Go Hachi" (=three, five, eight) mixture on summer vegetables like cucumbers and eggplants. Place them in a plastic bag or similar container, let them sit overnight, and enjoy the next day. When using a pickling barrel or similar container, ensure good pickling by using a light weight as a press.

provider : Mihoko Hirade

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

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