武甲山の魂を宿す美しき白い漬け物
県西部の秩父周辺で昔から栽培されている雪白体菜(せっぱくたいさい)。チンゲンサイと白菜の中間のような美しい葉を漬け込んだのが、しゃくし菜漬け。今でも家庭で日常的に手づくりされている。冬に花火祭りの前後に漬け込み、冬のあいだじゅうに保存食として楽しむ。場合によっては春以降も古漬けとして食べるようだ。シャキシャキの食感と酸味がたまらない、食べるだけで秩父の素朴な景色を思い出すようなローカル漬け物だ。

The white pickled vegetable housing the soul of Mt.Buko
Seppaku-taisai is a vegetable that has been cultivated in the area around Chichibu, in the west of Saitama, since long ago. It is a relative of bok choy and ching guang juai, and the pickling of its delicious leaves results in shakushinazuke. To this day, making shakushinazuke by hand is a common, household activity. It is around the time of the fireworks festival in winter, then enjoyed as a preserved food all through the season. Well-pickled varieties are occasionally eaten even after spring. With its crunchy texture and sour taste, this local pickled food is impossible to stop eating. As you do, it will bring to mind the spare landscapes in the area around Chichibu.

どう作って食べるか / HOW TO MAKE & EAT

❶初冬に収穫した雪白体菜を野外で1〜2日天日干しにする。
❷菜っ葉はしんなりしたら塩につけ野外などで1〜数日仮漬けする。
❸仮漬けを、屋内の樽に移し、鷹の爪や塩を加えさらに数週間漬け込む。 ★ 塩分低めで鷹の爪を加えると食べやすい味になる。

❶Dry the seppaku-taisai harvested at the beginning of winter outdoors for 1-2 days.
❷Once the leaves become soft, salt them and allow them to pickle outdoors for between one and several days.
❸Move the pickled vegetables to a barrel indoors, and add salt or chili peppers before allowing it to pickle for a few more weeks.
★A gentler flavor is achieved by reducing the amount of salt in favor of using chili peppers.

香の物として
ごま油などと絡めて炒めものに
As pickles
Stir fried in sesame or other oil

食べられている地域 / Regions where it is eaten
秩父周辺
Around Kesennuma

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

Pocket

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