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Vegetables from Aso area
The red leaf stalks of akado-imo, a local taro, are rubbed with 3–4% salt, pressed overnight, then packed in a barrel with a splash of vinegar. After about ten days the brine and the stalks turn bright red. Vinegar is used early in the season; later, in cooler weather, lactic fermentation alone brings out the red.
| Akado-imo stalks, leaves cut off and washed10 kg | [maff-akado] |
| Salt300–400 g | 3–4% of the stalk weight[maff-akado][maff-tf-akado] |
| Vinegar1 cup | Used until about the autumn equinox; not needed once the weather cools[maff-akado] |
Total time across the recorded steps: 10 days
What changes: The leaves come off and the long red stalks are washed
Harvest runs from late September to mid-October; stalks cut near the harvest moon are said to colour best.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The red leaf stalks of akado-imo, a local taro, are rubbed with 3–4% salt, pressed overnight, then packed in a barrel with a splash of vinegar. After about ten days the brine and the stalks turn bright red. Vinegar is used early in the season; later, in cooler weather, lactic fermentation alone brings out the red. Made in 6 steps over 10 days. The longest step, pack in a barrel with vinegar and let the colour come, takes 10 days (MAFF 2026). Salt is 3–4 % (MAFF 2026). Lactic acid bacteria does most of the fermenting.
| Main step | 10 daysReported[maff-akado][maff-tf-akado] | Pack in a barrel with vinegar and let the colour come |
|---|---|---|
| Salt | 3–4 %Reported[maff-akado][maff-tf-akado] | Rub with salt on a lined tray |
Akado-zuke uses very little salt so that the red colour comes out, and it once lasted only from the harvest moon to the first frost. Takana-zuke is named alongside it as a traditional pickle of Aso.
The pickle is made with only 3–4 % salt, so it once kept only through the autumn; frozen storage now keeps it all year (Kumamoto Prefecture; MAFF).
Every number is labelled with how it is known. How this atlas is made
Akado-imo has been grown in Aso since before the war, though its origin is unclear, and the Aso-machi agricultural processing committee turned the pickle into a product (Kumamoto Prefecture). It was named a Kumamoto traditional vegetable in 2005 (fiscal year Heisei 17). The pickle went in packed lunches for the autumn hay cutting on the outer caldera rim. It is taught by Kumamoto's 'furusato shoku no meijin' and served in local school lunches.
