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Vegetables from Kakunodate, Senboku, and southern Akita, Japan
Kakizuke is a winter pickle of daikon and crushed astringent persimmon. The daikon is salted in a barrel under a stone for about 9 days, then layered with persimmons crushed with sugar, covered with its own brine and weighted for about a month. The persimmon sweetens the crisp daikon.
| Daikon40 kg | [maff-kakizuke] |
| Salt1.5 kg | Rubbed into the daikon for the first salting[maff-kakizuke] |
| Sugar2 kg | Mixed into the crushed persimmon[maff-kakizuke] |
| Astringent persimmons, such as Kumoshikari22 kg | Calyx removed; crushed with a mallet, skin and all[maff-kakizuke] |
Total time across the recorded steps: 39 days
What changes: Salt is rubbed into the daikon and the roots are packed into a barrel
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
Kakizuke is a winter pickle of daikon and crushed astringent persimmon. The daikon is salted in a barrel under a stone for about 9 days, then layered with persimmons crushed with sugar, covered with its own brine and weighted for about a month. The persimmon sweetens the crisp daikon. Made in 5 steps over 39 days. The longest step, layer daikon and persimmon, pour the brine back and weight, takes 30 days (Ministry of Agriculture 2026). Salt is 3.8 % (Ministry of Agriculture 2026). Leuconostoc mesenteroides, then Lactobacillus curvatus and L. sakei, in daikon ippon-zuke does most of the fermenting.
| Main step | 30 daysReported[maff-kakizuke] | Layer daikon and persimmon, pour the brine back and weight |
|---|---|---|
| Salt | 3.8 %Reported[maff-kakizuke] | Rub salt into the daikon and pack it in a barrel |
Kakizuke layers salted daikon with crushed astringent persimmon and sugar. The MAFF recipe uses 22 kg of persimmon to 40 kg of daikon.
The MAFF recipe keeps the brine from the first salting, pours it back over the layers and sets a weight on top. Japan's health ministry defines a pickle that keeps for 7 days or more at room temperature as one with salt at 4 % or more, or pH 4.0 or lower, or salt at 3 % to under 4 % with pH 4.6 or lower [mhlw2013]. This is a general rule for Japanese pickles; the sources read give no final salt or pH value for kakizuke.
Every number is labelled with how it is known. How this atlas is made
Kumoshikari persimmons grow in house gardens in Kakunodate. From the late Taishō period other sweet persimmons took over for eating fresh, and Kumoshikari was kept for drying and pickling. Making kakizuke once the autumn rice work was done was a custom. In Daisen (Nakasen), the rabbit hot pot called hinomaru-nabe always had a takana and hakusai pickle, and sometimes also takuan or nama-zuke (daikon kakizuke), according to the prefecture's survey. A local group formed in 2012 keeps the dish going.
