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Vegetables from Yokote and southern Akita, Japan
Round Arakotokoro eggplants are dusted with alum, halved and layered in a tub with sweetened glutinous rice, yellow chrysanthemum petals and red chilli, under bamboo-grass leaves. It is called sushi because it uses rice, and it is ready in three or four days. The old keeping version was salted at harvest and pickled in late autumn for New Year.
| Eggplants1 kg | [maff-hanazushi] |
| Salt60 g | Mixed into the cooked rice with the sugar[maff-hanazushi] |
| Alum1 teaspoon | [maff-hanazushi] |
| Edible chrysanthemum100 g | [maff-hanazushi] |
| Red chillies, sliced into rings4–5 | [maff-hanazushi] |
| Glutinous rice150 g (1 gō) | [maff-hanazushi] |
| Sugar150–200 g | [maff-hanazushi] |
| Sake50 cc | [maff-hanazushi] |
| Bamboo-grass (sasa) leavesAs needed | [maff-hanazushi] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days – 4 days
What changes: Glutinous rice soaks for half an hour and is cooked
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
Round Arakotokoro eggplants are dusted with alum, halved and layered in a tub with sweetened glutinous rice, yellow chrysanthemum petals and red chilli, under bamboo-grass leaves. It is called sushi because it uses rice, and it is ready in three or four days. The old keeping version was salted at harvest and pickled in late autumn for New Year. Made in 4 steps over 3 days – 4 days. The longest step, layer with rice, chrysanthemum and chilli under sasa leaves, takes 3–4 days (MAFF うちの郷土料理 (Our Regional Cuisines) 2026). Salt is 6 % (MAFF うちの郷土料理 (Our Regional Cuisines) 2026). No source read names the microbes; the sweet rice gives the pickle a koji-like sweetness does most of the fermenting.
| Main step | 3–4 daysReported[maff-hanazushi] | Layer with rice, chrysanthemum and chilli under sasa leaves |
|---|---|---|
| Salt | 6 %Reported[maff-hanazushi] | Season the rice with sugar, salt and sake |
Unlike Akita's koji-zuke of eggplant, which is kept for the winter, hanazushi is layered with sweetened glutinous rice and chrysanthemum and is now usually eaten within days.
Every number is labelled with how it is known. How this atlas is made
Arakotokoro eggplants have been grown in Yokote since the end of the Taishō era. They were salted at harvest, pickled in late autumn when chrysanthemums bloom, and eaten at New Year. Quick versions are now more common than the old salty keeping version.
