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Akakabu-zuke ｜ Our Regional Cuisines

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  • Gifu Prefecture

    Akakabu-zuke

Akakabu-zuke

Related images

These images of local cuisine may not be downloaded.

  • Akakabu-zuke

    Image Source : Gifu no Kiwami

  • Akakabu-zuke

    Image Source : Gifu no Kiwami

  • Main lore areas

    Takayama City, Hida Area centered on Hida City

  • Main ingredients used

    Hida-Beni Kabu (Red Turnip)

  • History/origin/related events

    Deep in the mountains, where winter often brings heavy snow, pickled vegetables were a precious source of food in the Hida region. Various vegetables such as daikon radish, turnip, cucumber, and burdock are commonly enjoyed as pickles, but among them, pickled red turnips, known as "Akakabu-zuke," continue to be passed down through households in the region, renowned for their resilience to snow and frost.
    The key ingredient for "Akakabu-zuke" is the "Hida Beni-kabu," a red turnip that originated from a spontaneous mutation found in the Haga turnip in 1918. The abundant sugars and lactic acid bacteria in the soft and enlarged turnips create a unique flavor profile with a subtle sourness. This distinct taste is attributed to the traditional method developed during the Edo period, born out of the necessity to conserve salt, which was once scarce in the mountainous Hida region.
    The vibrant red color, a distinctive feature of Akakabu-zuke, is a natural pigment from the skin. As fermentation progresses, the originally white flesh is dyed red, and the flavor deepens.

  • Opportunities and times of eating habits

    Although it's now less common to witness this sight, in the Hida region, when November arrives, the traditional "Naarai" (vegetable washing) takes place in the rivers. This practice is carried out to prepare for the long winter ahead and to pickle a substantial amount of vegetables, such as turnips and daikon radishes, essential for the dining table throughout the year. The spectacle of "Naarai" was considered a seasonal poem heralding the arrival of early winter in this region.
    The Hida Beni-kabu, harvested from October to early December, also begins its pickling process around this time. Matured in the cold, it becomes an indispensable preserved vegetable for the deep-snow and severe winter conditions.

  • How to eat

    Fresh Hida Beni-kabu is thoroughly washed. Kabu is packed inside a barrel with saltwater, ensuring no gaps. Salt is sprinkled, and a weight is applied. The kabu is pickled at room temperature. After about two months, the pickling and fermentation process is complete, but intermediate steps, such as "tenchigae" (changing positions of the pickles) and transferring to different containers, are also performed.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    You can purchase it at pickled vegetable stores and souvenir shops in the Hida-Takayama area, and it is also available at some lodging facilities for tasting.

RECIPE

Ingredients (10 servings)

  • Hida-Beni Kabu (Red Turnip) 20 kg
  • Table Salt
    The salt content is set to be strong, so you may adjust it based on your desired storage period and taste     800 g
  • Water 2 kg

How to cook

  • 1. Prepare fresh Hida-Beni Kabu and wash it thoroughly.

  • 2. Prepare a barrel (around 30 liters) and add water and 200g of table salt to create a saltwater solution.

  • 3. Arrange the Kabu without leaving any gaps at the bottom of the barrel with saltwater. Sprinkle salt over the Kabu, then add another layer of Kabu, repeating the process. Gradually sprinkle 600g of table salt in several steps.
    Ensure the bottom layer of Kabu receives a slightly larger amount.
    Ensure that the amount of salt sprinkled increases as you go from the bottom layer to the top layer.

  • 4. Place a lid on the barrel, add a 15-20kg weight, and let it pickle at room temperature. After approximately two months of fermentation and maturation, it will be ready.
    After about 15 days from the start of pickling, perform a "Tenchi-gae" by swapping the contents of the barrel from top to bottom. This ensures even salt distribution and improves coloration. During "Tenchi-gae," scoop out and discard accumulated pickle liquid from the top of the lid, transfer Kabu to another barrel, and pickle with a new lid and weight.
    If white yeast appears on the surface of the water inside the barrel, promptly remove it.

provider : Takayama Pickle Association

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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