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Vegetables from Nihonmatsu, Fukushima
Cooked rice, rice koji and salt are mixed, put in a jar and kept for a month or more. Summer vegetables are rubbed with this sangohachi base and pickled overnight. The name is said to come from a 3:5:8 ratio of salt, koji and rice.
| Cooked rice2 cups | Cooked as usual and cooled to body warmth; cold rice or glutinous rice is also used[maff-sangohachi] |
| Rice koji1 cup | [maff-sangohachi] |
| Salt1/2 cup | Modern recipes use less salt than the old ones[maff-sangohachi] |
| Cucumber, carrot, eggplant, turnip and other vegetablesAs needed | [maff-sangohachi] |
| Starter | koji (rice koji) |
Total time across the recorded steps: 30 days
What changes: Rice is cooked and left to cool until it is just warm
Output: cooked rice at body warmth.
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
Cooked rice, rice koji and salt are mixed, put in a jar and kept for a month or more. Summer vegetables are rubbed with this sangohachi base and pickled overnight. The name is said to come from a 3:5:8 ratio of salt, koji and rice. Made in 4 steps over 30 days. The longest step, store in a jar to ripen into the sangohachi base, takes at least 30 days (MAFF うちの郷土料理 (Our Regional Cuisines) 2026). Salt is 2 % (Kochi Prefecture agricultural portal (こうち農業ネッ…).
| Main step | at least 30 daysReported[maff-sangohachi] | Store in a jar to ripen into the sangohachi base |
|---|---|---|
| Temperature | 60 °CReported[kochi-sangohachi] | Cook the rice and cool it to body warmth |
| Salt | 2 %Reported[kochi-sangohachi] | Rub the vegetables with the base and pickle overnight |
The base is made a month or more ahead from rice, koji and salt and kept, and the vegetables only spend a night in it. Shio-koji is said to descend from it; it is made without rice.
Kochi Prefecture's extension sheet has the base sealed in a crock or enamel container and kept in a cool, dark place, and the used bed topped up with leftover rice, koji and salt [kochi-sangohachi]. MAFF says modern recipes use less salt than the old ones [maff-sangohachi].
Every number is labelled with how it is known. How this atlas is made
A koji food known since the Edo period (MAFF). Japanese Wikipedia calls it the origin of the shio-koji boom of the Heisei era.
