神の国のめでたい紅白の漬物
松江〜出雲にかけての「神話の地」には、古代の神器である勾玉(まがたま)のような形の在来カブがある。このカブを塩漬けすると、紅白の鮮やかなめでたい漬物になる。この地域の土質を反映したかのように、水分たっぷりの瑞々しいカブをかじると、まるで柑橘のような香りと酸味が口のなかに広がる。こんなにもフレッシュな印象の漬物はなかなか巡り会えない。生に近い浅漬けもいいが、深漬けのコクのある味わいもどちらも捨てがたい。

Auspicious red and white-colored pickles from the land of myth
The area from Matsue to Izumo is regarded as the “land of myth”. Native turnips of this area have the shape of Magatama, which is one of the three ancient sacred treasures of Japan. These turnips turn into brilliant and auspicious red and white-colored when they are pickled in salt. Thanks to the rich soil in this area, the fresh turnips taste like juicy, mildly sour citrus fruits. There are not many pickles that can give you this fresh and juicy taste. Lightly pickled types that still keep the raw fresh flavor are nice but deeply pickled types are also great, making you want to buy both since they are both good and tough to make a choice.

どう作って食べるか / HOW TO MAKE & EAT

❶秋〜冬に収穫した津田カブを洗い、数日天日干しにして味を濃縮させる。
❷浅漬けなら1〜2日、深漬けなら数日〜1週間ほど塩漬けにしてできあがり。
★ 塩分濃度5%以下の薄味で仕上げる。

❶Wash off the soil attached to the Tsuda kabu (turnip) harvested during the fall-winter season. Dry the cleaned turnips under the sun for a few days to enrich the flavor through condensation.
❷These turnips pickled in salt for one or two days are considered an asazuke (lightly pickled) type. When they are pickled for few days to a week, they are classified as a fukazuke (deeply pickled) type.
★ The point of maintaining the light taste of Tsuda kabuzuke is to pickle these turnips in water that contains salt of not more than 5%.

香の物として
As pickles

食べられている地域 / Regions where it is eaten
松江〜出雲一帯
Around the area from Matsue to Izumo

微生物の種類 / Types of microorganisms
乳酸菌類
Lactic acid bacteria

Pocket

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