Hokkaido Prefecture

Nishin Zuke(pickled herring)

Nishin Zuke(pickled herring)
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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.