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Vegetables from Mie, Japan
Mie has many local vegetable pickles, and the basic method is salting the vegetable. They include Matsusaka akana, a red-purple turnip revived in 2001, Asama kona greens grown soft by frost on Mount Asama, and Kumano red-shiso takana salted with salt alone.
A short entry: the sources we found record only what is said here about Mie regional salt pickles itself.
| A local vegetable, such as Matsusaka akana, Asama kona or Kumano takana | [maff-mie] |
| Salt | Kumano takana uses salt alone[maff-mie] |
What changes: Starting material: local greens or red turnip, picked in their cold or summer season
Matsusaka akana is in season in June–July and December–February (MAFF Tokai).
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
Mie has many local vegetable pickles, and the basic method is salting the vegetable. They include Matsusaka akana, a red-purple turnip revived in 2001, Asama kona greens grown soft by frost on Mount Asama, and Kumano red-shiso takana salted with salt alone.
These are single-vegetable salt pickles tied to one district each, rather than one recipe.
Every number is labelled with how it is known. How this atlas is made
