Nishin Zuke(pickled herring) | Our Regional Cuisines
RECIPE
Ingredients (1 container of pickles)
- daikon radish 2.5kg
- cabbage 2.5kg
- malted rice 0.2kg
- herring strips 0.25kg
- carrot 0.2kg
- ginger 40~50g
- red pepper 2 or 3pecies
- salt 3% of weight
- stone weight (as used on pickle-tub covers)
How to cook
1. Cut dried daikon radish into chunks, cabbage into chunks, and carrot and ginger into strips. Remove seeds from red pepper and cut into small pieces.
2. Soak kipper in rice water overnight, remove scales, and cut into 4-5 cm pieces.
3. Soak koji in warm water.
4. Place all ingredients in a pickle barrel (pickle bowl), sprinkle with salt, and stir to combine. Flatten the surface and place a weight on top.
Recipe Arrangements
Smaller quantities can easily be made in household pickle containers.
provider : Hokkaido University of Education and Culture, Yamagata, Mutsuko
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516