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Vegetables from northern Higashi-Kishū, Mie, Japan
Unpeeled stems of yatsugashira taro are salted under 20 kg of stones for a day and a night, and the drawn liquid is thrown away. They are then repacked with liquid from a finished batch and red shiso coloured with ume vinegar, turned top to bottom each day under a lighter and lighter weight, and ready in 4 to 5 days. It is a summer pickle that must be kept cold.
A short entry: the sources we found record only what is said here about Yatsugashira kuki-zuke itself.
| Yatsugashira taro stems10 kg | Thick, fleshy stems; leaves and the inner shoot removed, skin left on[maff-mie] |
| Salt500 g | [maff-mie] |
| Red shiso leaves1 kg | Rubbed with a handful of salt to draw out bitterness[maff-mie] |
| Ume vinegar, or vinegar100 ml | To bring out the shiso colour[maff-mie] |
| Liquid from an earlier finished batch (yobimizu)1300 ml | [maff-mie] |
| Starter | backslop (liquid from a finished batch) |
Total time across the recorded steps: 5 days – 6 days
What changes: The stems are salted under 20 kg of stones for a day and a night, and the liquid is poured off
Output: drawn liquid, thrown away.
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
Unpeeled stems of yatsugashira taro are salted under 20 kg of stones for a day and a night, and the drawn liquid is thrown away. They are then repacked with liquid from a finished batch and red shiso coloured with ume vinegar, turned top to bottom each day under a lighter and lighter weight, and ready in 4 to 5 days. It is a summer pickle that must be kept cold. Made in 4 steps over 5 days – 6 days. The longest step, main pickle with old liquid and red shiso, takes 4–5 days (MAFF うちの郷土料理 (Our regional cuisines) 2026).
| Main step | 4–5 daysReported[maff-mie] | Main pickle with old liquid and red shiso |
|---|
The pickle is seeded with liquid from an earlier batch, and the weight is lightened each day so the stems draw the juice back in. The recipe warns that at room temperature fermentation runs on and spoils the taste and colour, so it must be kept in the fridge.
The recipe says to store it in the refrigerator, because at room temperature fermentation goes on and spoils the taste and colour.
Every number is labelled with how it is known. How this atlas is made
