Yasai no Tsukemono (Vegetables Pickles) ｜ Our Regional Cuisines

1. [Stem preparation]
The stem of taro in the field should be cut horizontally from the ground stalks without digging.
(1) Stems should be firm, thick-walled. Separate the leaves at the stem end.
(2) Wash off the mud from the stems and drain off the water.
(3) Remove the shoots from the stem, which are encased in the stem like a core. Do not peel.

2. [Measuring the stems]
(Thick stalks taste better and are easier to peel. Thin stems are difficult to handle when peeling.)

3. [Temporary pickling]
(1) Sprinkle salt on the stems.
(2) Place the stems in a container, alternating between the stem end and the base of the plant, so that the stems sit horizontally in the container.
(3) Cover the container with a lid and place a heavy weight on it. Place a weight of 20 kg per 10 kg of stems. The gap between the container and the lid should be small so that the pressure of the weight is evenly distributed over the entire surface. The lid should be easy to handle and on the top. It is better to use several weights and press them evenly on the entire surface.
(4) After a day and night, water will come out from the stems. Discard this water.

4. [Honzuke]
(1) Fill the bottom of the pickling container with pickling liquid of preparing water.
(2) Soften the stalks by kneading, and place them in the original pickling container. If there are still some hard parts on the stems, rub salt on them to soften them.
(3) Rub the red perilla with a handful of salt to remove the scum. (4) Add 100 ml of ume vinegar (or vinegar if not available) to the red shiso to remove the scum. (4) Place the stems of the shiso in a row and sprinkle with shiso, then place the stems in a row and sprinkle with shiso.
(4) Sprinkle the shiso on top, pour the preparing water evenly over the shiso, cover with a lid, and place a weight of 20 kg so that the pressure is applied on average.

5. [Turn over]
(1) The next day, to ensure that the flavor and color are evenly distributed, the top stems are moved to the bottom and the bottom stems are moved to the top.
(2) The next day, turn the pot over again, and repeat this process many times to ensure that the entire pot is evenly soaked.
(3) While reducing the weight of the weight day by day, soak the stalks in the juice and pickle them up.

6. [Pickled stalks are completed]
After 4 to 5 days, delicious pickled taro stems with the aroma of perilla are ready.

7. [How to eat]
After pickling, take out the stalks one at a time, hold up the center of the long stalks, pinch the skin and pull it to both sides to peel off the skin. Repeat several times to peel the skin on all sides. Cut into small pieces and mix with shredded Namari-bushi(lightly smoked bonito) and grated ginger. Drizzle with soy sauce to taste. It tastes best in hot summer.

8. [Note]
Always use a refrigerator for storage. Fermentation will proceed at room temperature, and both taste and color will deteriorate.