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Vegetables from Narita and Katori, Chiba, Japan
A hollowed, salt-stored white melon is desalted for about 2 days, stuffed with green chilli wrapped in shiso leaf and steeped in a boiled and cooled soy, mirin and sake liquid. The liquid is boiled and cooled again each day for 4 to 5 days, and the pickle is ready in about a week. The chilli is the "gunpowder" in the melon "barrel".
A short entry: the sources we found record only what is said here about Uri no teppō-zuke itself.
| Salt-stored melon1 kg | [maff-chiba] |
| Zarame (coarse sugar)200 g | [maff-chiba] |
| Soy sauce2 cups | [maff-chiba] |
| Sake1/2 cup | [maff-chiba] |
| Mirin1/2 cup | [maff-chiba] |
| Vinegar1 tablespoon | [maff-chiba] |
| Shiso10 leaves | [maff-chiba] |
| Green chillies3–5 | [maff-chiba] |
Total time across the recorded steps: 13 days – 14 days
What changes: Hollowed white melons are kept in salt until they are needed
The recipe starts from salted melon and gives no salt level or time for this stage.
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
A hollowed, salt-stored white melon is desalted for about 2 days, stuffed with green chilli wrapped in shiso leaf and steeped in a boiled and cooled soy, mirin and sake liquid. The liquid is boiled and cooled again each day for 4 to 5 days, and the pickle is ready in about a week. The chilli is the "gunpowder" in the melon "barrel". Made in 5 steps over 13 days – 14 days. The longest step, rest until ready, takes 7 days (MAFF うちの郷土料理 (Our regional cuisines) 2026).
| Main step | 7 daysReported[maff-chiba] | Rest until ready |
|---|
Uri no teppō-zuke is a soy-sauce and mirin marinade over a salt-stored base. The seasoning is boiled and cooled again every day while it steeps.
Every number is labelled with how it is known. How this atlas is made
Made in the Narita area as a preserved food for the winter. Local pickle makers began selling it later, and many Chiba makers now produce it (MAFF).
