Uri no Teppo Zuke ｜ Our Regional Cuisines

1. Soak salted gourd in salted water for 2 days, changing water from time to time, and drain well.

2. Boil seasonings, cool, soak gourd and cover lightly with a lid.

3. On the next day, take out the gourd, boil the seasoning again, let it cool down, soak the gourd again, and cover with a drop lid (a special pot lid that is smaller than the pot and keeps the ingredients submerged).

4. Repeat the above process for 4 to 5 days.

5. It is ready to eat in about one week.

6. Squeeze the salted gourd well until all the water is removed and no excess moisture remains.
Be sure to boil the seasoning and let it cool before use.