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  7. Akakabura-no-suzuke (Pickled red turnips)

Akakabura-no-suzuke (Pickled red turnips) ｜ Our Regional Cuisines

  • Fukui Prefecture

    Akakabura-no-suzuke (Pickled red turnips)

Akakabura-no-suzuke (Pickled red turnips)

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  • Akakabura-no-suzuke (Pickled red turnips)
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    Image Source : "Shoku-no-yorozu Kenkyujo" (Food Research Institute)

  • Main lore areas

    Miyama district

  • Main ingredients used

    Red Turnip, Salt, Vinegar, Sugar (coarse-grained sugar)

  • History/origin/related events

    The famous red turnip in Fukui Prefecture is a traditional vegetable known as "Kochi Akakabura," cultivated vigorously in the Kohi community of the Miyama area in Fukui City for over 800 years. Surrounded by mountains and benefiting from heavy snowfall and significant temperature variations, the cultivation of red turnips is well-suited in Fukui Prefecture. Additionally, the use of the traditional slash-and-burn farming method, the only one remaining in the prefecture, contributes to the development of flavorful red turnips, rich with the forces of nature. Legend has it that during the Heian period, fugitives of the Heike clan, defeated in battle, settled in this village and passed down red turnip seeds and cultivation techniques to the villagers in order to leave the symbolic “red” turnips of the Heike clan to future generations. It is also said that because the village is located deep in the mountains, the original variety may have remained without interbreeding. The outside is round and bright red, and some even have red marbling deep inside even when cut. It has a unique flavor, with a sweet, tangy and pungent taste, and is somewhat hard and bittersweet, but it is popular when pickled in salt or in senmaizuke (pickled in a salted soy sauce) to bring out its delicious flavor. Among them, "pickled red turnips" is a typical local dish of red turnips because the color of the skin reacts with the vinegar and turns bright red inside, which looks beautiful and improves the taste and texture, and can be preserved.

  • Opportunities and times of eating habits

    The harvest of red turnips typically begins in late October. In November, when the difference between cold and warm temperatures is greater, the sweetness increases and harvesting reaches its peak. In some regions, it is an essential New Year's dish.

  • How to eat

    There are primarily two ways to slice red turnips. For thin slices, salt is added, and a weight is placed on top. After soaking overnight, some of the pickling liquid is discarded to reduce bitterness. If it is shredded, add salt, mix well, and toss, then spread it on a colander and place a light weight on top, allowing the juice to drip off naturally. By pickling the salted red turnips with sugar and vinegar, stirring from the bottom once or twice a day, you can enjoy them after about 2 weeks for thin slices and 1 week for shredded ones.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    Cultivating red turnips through slash-and-burn farming on the slopes of the mountains is labor-intensive. Additionally, due to depopulation and an aging population, the number of cultivating farmers has decreased. However, in recent years, efforts have been made to preserve the tradition by involving young people from outside the prefecture in cultivation and providing them with harvesting experiences.

RECIPE

Ingredients (one pickling container)

  • Red turnip 1kg
  • Salt 40g (currently 30g)
  • Vinegar Just over 1 cup (currently 100cc)
  • Sugar (coarse-grained sugar) 150g

How to cook

  • 1. [Preparation 1]
    Cut the red turnip lengthwise along the fibers without peeling. (thickness 5mm)

  • 2. [Preparation 2] After cutting the red turnips, sprinkle about a handful of salt over them, applying some pressure. Let them sit for about 1 to 2 days until they become soft, and water is released.

  • 3. [Preparation 3]
    Drain the water and place in a colander and weigh lightly. Do not squeeze until water drips, as the flavor will escape. (without scum)

  • 4. [Pickling 1]
    Put red turnip and seasonings (salt, vinegar, and sugar) in a bowl and put on the turnip. Continue this process for about one week.

  • 5. [Pickling 1]
    It tastes good after about a week to a month. Kawachi Aka-kabura is not suitable for overnight pickles.

provider : "Shoku-no-yorozu Kenkyujo" (Food Research Institute), "Rediscover! Fukui's Cuisine"

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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