【47 Hakko Saitama】埼玉のしゃくし菜漬け Shakushinazuke 〜武甲山の魂を宿す 美しき白い漬け物〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


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

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.

As pickles
Stir fried in sesame or other oil

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

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



© 2023 All Rights Reserved