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Vegetables from Matsuyama, Ehime, Japan
Hi-no-kabura-zuke is a sweet-sour pickle of Matsuyama's scarlet turnip. The turnips soak overnight, are sliced and salted for 4–5 days, then steeped in daidai (bitter orange) juice and sugar for about a week. The scarlet colour comes from the turnip's anthocyanin reacting with the acid.
| Hi-no-kabura (scarlet turnip)1 kg | Washed; peeled where it will not come clean[maff-hino] |
| Salt50 g (5 % of the turnip weight) | [maff-hino] |
| Daidai juice (rice vinegar can stand in)300–350 ml | Squeezed from sliced daidai; kabosu or yuzu juice is also used[maff-hino][maff-hino-tf] |
| Sugar250 g | Adjusted to taste[maff-hino] |
| VinegarAs needed | Added to the daidai juice for a brighter colour[maff-hino] |
Total time across the recorded steps: 11 days – 12 days
What changes: Peeled turnips soak overnight in plenty of water to lose their harsh taste
Output: turnips with the harsh taste (aku) soaked out.
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
Hi-no-kabura-zuke is a sweet-sour pickle of Matsuyama's scarlet turnip. The turnips soak overnight, are sliced and salted for 4–5 days, then steeped in daidai (bitter orange) juice and sugar for about a week. The scarlet colour comes from the turnip's anthocyanin reacting with the acid. Made in 5 steps over 11 days – 12 days. The longest step, steep in daidai juice and sugar, takes 7 days (Ministry of Agriculture 2026). Salt is 5 % (Ministry of Agriculture 2026).
| Main step | 7 daysReported[maff-hino] | Steep in daidai juice and sugar |
|---|---|---|
| Salt | 5 %Reported[maff-hino] | Slice into rounds and salt |
Unlike Hida akakabu-zuke, which is soured in salt alone, this pickle is salted and then steeped in daidai juice and sugar. Unlike Kawachi akakabura no suzuke, the acid is bitter-orange juice rather than plain vinegar.
The sourness comes from added daidai juice, to which vinegar may be added. The MAFF recipe does not describe a fermentation.
Every number is labelled with how it is known. How this atlas is made
The turnip is said to come from the Hino turnip of Ōmi, brought to Matsuyama when Gamō Tadatomo took over the domain in the early Edo period. It is named in the Iyo-bushi folk song, and Masaoka Shiki wrote a haiku about it. A bright colour is said to mean a lucky year.
