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  7. Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles)

Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles) ｜ Our Regional Cuisines

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  • Aomori Prefecture

    Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles)

Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles)

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  • Kyabetsu to Masu no Tsukemono (Cabbage and Trout Pickles)
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    Image Source : Shibata Gakuen University Junior College

  • Main lore areas

    Tsugaru Region

  • Main ingredients used

    Cabbage, Salt, Trout, Vinegar, Carrots, Red chili peppers, Raw ginger, Amazake (=sweet, fermented rice drink)

  • History/origin/related events

    In the central and southern inland parts of Tsugaru region, fresh seafood was hard to come by in the past. For this reason, fish were considered a delicacy. During the winter, the Tsugaru area experiences about four months of heavy snow and pickles were an important source of vegetables, which is why there are so many different types of pickles from this area. Salted trout used for “Kyabetsu to masu no tsukemono” was preserved over the winter and eaten daily with white rice. The flesh of the trout was baked and the remaining “ara” (=remains of the fish) was used to make pickles or a soup called “Shirani” (=made with the remains of fish, white potatoes, Japanese leeks, and salt). The remains of fish were important sources of protein, and this is used when making “Kyabetsu to masu no tsukemono”. Using the entire fish was a good way to avoid food waste.

  • Opportunities and times of eating habits

    These pickles were eaten at home and were often made at the same time that salted trout were prepared. The dish is particularly delicious during autumn, when cabbages are in season. When serving to guests, the flesh of the trout was used as well. The pickles go well with rice or as a snack for drinks.

  • How to eat

    In the Tsugaru region of Aomori prefecture, there are many kinds of pickles available. Other types of pickles using fish are, squid and cabbage pickles, daikon radish and salmon “Hasami-zuke” (=sandwiched pickles), and daikon radish and herring pickles. The savor of the fish are combined with the taste of the vegetables, making each dish even more delicious.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    The Aomori Agricultural Development and Extension Association"Aomori no Tsukemono", Hirosaki Council for the Promotion of Improved Dietary Habits Group"Tsugaru no Ajikko", and Tsugaru Akatsuki no Kai"Tsugaru no Densyouryouri" introduce this recipe and make efforts to teach people how to make it at workshops.

RECIPE

Ingredients (to fill an 18-liter container)

  • Cabbage 5kg
  • Salt 100g
  • Trout 1
  • Small carrot 1
  • Red chili peppers 2
  • Raw ginger approx. 15g
  • Amazake (=sweet, fermented rice drink) 100ml
  • Vinegar 2 cups

How to cook

  • 1. Place the cabbage in some salt with a salt percentage of 2% and leave for 2 days.

  • 2. Cut the trout into smaller pieces so that it is easy to eat. Soak in two cups of vinegar and 100ml of Amazake (=sweet, fermented rice drink) for one day to remove the smell of the raw fish.

  • 3. Julienne the carrot and pour some hot water over it. Then cool.

  • 4. Remove the seeds from the red chili peppers and cut them into round slices.

  • 5. Julienne the raw ginger.

  • 6. Mix all the ingredients together and place a weight on top.

  • 7. The pickles are ready to eat in 4 to 5 days.

provider : Tsugaru no Ajikko B. (Hirosaki Council for the Promotion of Improved Dietary Habits Group)

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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