Favorite tsukedoko in koji production center
Sagohachi is a local specialty of Aizu Wakamatsu in Fukushima Prefecture that is regarded as one of the most representative koji-featured tsukedoko (bed of bran). As Sagohachi in Japanese stands for “3 5 8”, this tsukedoko is created from salt, koji and rice that are mixed in the ratio of 3:5:8. The vegetables picked in this tsukedoko become rich in sweetness and umami, and perhaps more importantly, the maintenance is not as difficult as that of nukazuke, making this tsukedono a highly popular source of homemade pickles serve commonly as a side dish for a bowl of steamed rice or ochazuke (rice with green tea). In the olden days, Sagohachi was considered a premium type of pickles unique to Aizu Wakamatsu, which was a town that flourished in the rice production center as a transit point in the trading route leading to the urban areas like Edo through the local resort town of Nikko and other populated areas. Ishibashi Koji-ya is a traditional koji production house that serves as the model for many koji stores (that manufacture and sell koji to those who use koji to make their own miso and sweet sake) to this day. Their products are made from koji incubated in koji-buta (shallow-bottom boxes) in small batches to achieve its consistent quality.
どう作って食べるか / HOW TO MAKE & EAT
❸食材を❶の床に漬け、1〜3日ほど漬け込む。 ★ 食材を漬けると水分が出てビショビショになるので床を変える。
❶Create a tsukedoko by mixing salt, rice and koji in the ratio of 3:5:8.
❷Through the action of enzymes in koji, the tsukedoko will dissolve and become slushy.
❸Pickle the raw food (vegetables, etc.) in this tsukedoko (See ❶ above) and let it ferment for 1 to 3 days
★As the vegetables become fermented, they begin to sweat. Renew the tsukedoko when it becomes watery.
As an appetizer for sake or other alcoholic drinks
▶食べられている地域 / Regions where it is eaten
Fukushima Prefecture and other prefectures in Tohoku and Hokuriku regions
▶微生物の種類 / Types of microorganisms
Koji-kin (Aspergillus oryzae), lactic acid bacteria, etc..