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Sushiko ｜ Our Regional Cuisines

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  • Aomori Prefecture

    Sushiko

Sushiko

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  • Main lore areas

    Tsugaru Region

  • Main ingredients used

    Glutinous rice, Cucumbers, Red shiso leaves, Purple cabbage, Vinegar

  • History/origin/related events

    “Sushiko” is a traditional dish which has been eaten by the local people, particularly those living in the northwestern part of Tsugaru, along the Sea of Japan. Glutinous rice is steamed and mixed with “Furuzuke” (=well pickled vegetables) of red shiso leaves, cabbage, and cucumbers. The dish is left to ferment to create lactic acid. During the Edo period, the land of the northwestern part of Tsugaru was cultivated for rice farming. Each family would make “Sushiko” using rice and store it in an 18-liter wooden barrel as preservation food for the winter. “Sushiko” was also often eating during breaks from farming to recover strength. Another name for this dish is “Aka-meshi” (=red rice).

  • Opportunities and times of eating habits

    Glutinous rice was believed to be good for one's stomach and strength, and was often brought to the rice paddies to be eaten between farm work.In winter, it was made by pickling it in a "Itto-Kan"(=eighteen litre drum), and it was a valuable preserved food for households during the season when vegetables were scarce. The lactic acid fermentation process that took place during the long soaking process increased the sourness of the food, making it tastier and more nutritious, making it a valuable side dish.
    This is a wise way to spend the winter in the snowy Tsugaru region. The local dish of lactic fermentation of fish, etc., covered with salt and marinated with rice or malted rice is called "Iizushi".

  • How to eat

    Rice is often eaten as the main dish of a meal, but “Sushiko” is seen as a side dish. Although this was traditionally eaten during the winter, nowadays, this dish is popular among women, who like to eat this during hot summer days when they do not have much of an appetite. The flavor and texture of “Sushiko” differs depending on how long it is left to ferment. After a few days, the fermentation process begins, and the mixture starts to become gooey.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    This dish is no longer made at home by everyone, but it can be purchased at local supermarkets and roadside stations. Local companies sell pre-packaged ingredients so that people can make it at home without too much effort.

RECIPE

Ingredients (to fill an 18-liter container)

  • Glutinous rice 1.5kg
  • Cucumbers 5kg
  • Salt 250g
  • Red shiso leaves 300g
  • Purple cabbage 1.5kg
  • Red chili pepper 1
  • Salt (to remove bitterness from the vegetables) 100g
  • Gobai-su (=vinegar condensed by five times) 100ml
  • White sugar a little

How to cook

  • 1. Pickle the cucumbers with 5% of salt and leave for 10 days.

  • 2. Soak the pickled cucumbers in some water for a whole day to remove excess salt. Once done, take the cucumbers out from the water and finely chop them. Weigh them down overnight to let the water out.

  • 3. Rub salt into the red shiso leaves and purple cabbage to remove the bitterness from them. After that, wash off the salt. Squeeze out the water from the vegetables and knead them in a mixture of vinegar and sugar.

  • 4. Cook the glutinous rice. Make sure that it is not over cooked and leave some firmness.

  • 5. Pour the purple cabbage juice from step 3 over the cooled glutinous rice and mix well. Add finely chopped red chili peppers. Add the purple cabbage, cucumbers and red shiso leaves. Leave it for a night. The “Sushiko” can be eaten from the following day that it is prepared.

provider : "Guidebook for the transmission of food culture" (Aomori Prefecture)

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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