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Vegetables from Harima
Yatara-zuke is a mixed winter pickle from Shisō, Hyogo. Summer vegetables are salted hard, each in its own tub as it ripens, and kept until about November. They are then desalted, chopped and mixed with fresh autumn and winter vegetables, yuzu peel and chilli, and eaten from December until early summer.
| Cucumber (summer, salted)1 kg | [maff-yatara] |
| Eggplant (summer, salted)1 kg | [maff-yatara] |
| Myoga (summer, salted)100–200 g | [maff-yatara] |
| Perilla seeds (summer, salted)50 g | [maff-yatara] |
| Saltabout 20 % of the vegetables salted | [maff-yatara] |
| Turnip (fresh)2 kg | [maff-yatara] |
| Napa cabbage (fresh)2 kg | [maff-yatara] |
| Chayote (fresh)1 kg | [maff-yatara] |
| Yuzu peel and chilli; persimmon or apple if likedto taste | [maff-yatara] |
| Sake or happoshu, dashi and salt (seasoning liquid)a little | [maff-yatara] |
Total time across the recorded steps: 6 months
What changes: Each summer vegetable is salted hard in its own tub as it comes into season
Output: salted cucumber, eggplant, myoga and perilla seeds.
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
Yatara-zuke is a mixed winter pickle from Shisō, Hyogo. Summer vegetables are salted hard, each in its own tub as it ripens, and kept until about November. They are then desalted, chopped and mixed with fresh autumn and winter vegetables, yuzu peel and chilli, and eaten from December until early summer. Made in 5 steps over 6 months. The longest step, keep the salted vegetables until late autumn, takes 6 months (MAFF うちの郷土料理 (Our Regional Cuisines)). Salt is 20 % (MAFF うちの郷土料理 (Our Regional Cuisines)). In shibazuke, a related Japanese eggplant and perilla pickle (commercial batches from Ohara, Kyoto, not yatara-zuke), Pediococcus, Lactobacillaceae (mostly Lactiplantibacillus plantarum), Lactobacillus and Weissella dominated early production; lactic acid bacteria stayed dominant to the end in two of four batches does most of the fermenting.
| Main step | 6 monthsReported[maff-yatara] | Keep the salted vegetables until late autumn |
|---|---|---|
| Salt | 20 %Reported[maff-yatara] | Salt each summer vegetable in its own tub as it ripens |
Most pickles put all their vegetables in at once. Yatara-zuke salts each summer vegetable separately as it is harvested and only brings them together in late autumn with fresh vegetables [maff-yatara, sakuda2019].
The summer vegetables are held at about 20 % salt; the finished mix is milder, and low-salt batches are best frozen [maff-yatara].
Every number is labelled with how it is known. How this atlas is made
MAFF describes it as a winter preserve made over about half a year. Each vegetable is salted in its own tub as it ripens, and around November the salted vegetables are desalted, chopped and pickled for a few days with the seasoning. The name is said to come from using "yatara" (any and every) vegetable and being "yatara" (very) good. It was once sold widely but is now hard to buy; a few households in Chikusa, Shisō, still make it [maff-yatara].
