Yatara zuke (Vegetable Pickeles) ｜ Our Regional Cuisines
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Image source: Hyogo Prefecture Home Cooking Research Group
RECIPE
Ingredients (Easy to make quantity)
- [Summer Vegetables] Cucumbers 1 kg
- [Summer Vegetables] Eggplants 1 kg
- [Summer Vegetables] Myoga (Japanese ginger) 100-200 g
- [Summer Vegetables] Green Shiso seeds 50 g
- Salt Approximately 20% of the weight of vegetables to be salted
- [Fall / Winter Vegetables] Turnips 2 kg
- [Fall / Winter Vegetables] Napa cabbage 2 kg
- [Fall / Winter Vegetables] Hayatouri 1 kg
- Yuzu peel As needed
- Red chili peppers As needed
- Fruits such as persimmons or apples To taste
- [Seasoning Liquid] Sake (or sparkling wine) A little
- [Seasoning Liquid] Dashi (=Japanese soup stock) As needed
- [Seasoning Liquid] Salt As needed
How to cook
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1. Salt-preserve the vegetables harvested in summer.
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2. Cut the fall/winter vegetables into bite-sized pieces.
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3. Drain the water from the salt-preserved summer vegetables. Slice the cucumbers into rounds, cut the eggplants into small pieces, and vertically cut the myoga.
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4. Mix all the vegetables together, and add finely chopped yuzu peel and red chili peppers. The ratio of fall/winter vegetables to salt-preserved summer vegetables should be approximately 03時01分. Adjust by increasing raw fall/winter vegetables if the salt-preserved ones are too salty, or add salt if the flavor is too mild. Optionally, add persimmons or apples for extra flavor.
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5. Adjust the taste by adding seasoning liquid while tasting. Let it marinate for a few days to complete. If the salt content is low, freezing for storage is recommended.
provider : Hyogo Prefecture Home Cooking Research Group (Makiko Katayose, Kaoru Sakamoto, Harumi Sakuta, Noriko Tanaka, Shinobu Tominaga, Kozue Nakatani, Tomoko Hara, Sachiko Honda)
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
