Bettara-zuke
A sweet, crisp Japanese daikon pickle from Tokyo's Nihonbashi district, made by salting fresh radish and dressing it in rice koji, sugar or koji amazake without the heavy drying used for takuan.
Aso takanazuke
阿蘇高菜漬け · Aso takana pickle · 阿蘇高菜漬け · shin-zuke · furuzuke
Takana mustard greens from Aso in Kumamoto are salted and pressed into a fresh spring pickle, or aged into a sour furuzuke that is fried and mixed into takana rice.
Overview
Aso takanazuke is a pickle of takana mustard greens grown in the Aso region of Kumamoto Prefecture. The Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) distinguishes this local crop from other takana, and describes the pickle as centred on the thin, tender stems that form when the plant bolts. The traditional harvest, called takana-ori, breaks the stems by hand.
Two forms are described. The fresh spring pickle, shin-zuke, is associated with the March harvest and is eaten as it is. The aged pickle, furuzuke, is more sour. MAFF describes it as undergoing lactic fermentation and as appearing in autumn.
Sources for this section
History and origin
MAFF reports a Central Asian origin for takana and its movement to Japan, but presents this as hearsay. The inspected sources do not document a route, a date or an early attestation for the pickle. The earliest dated statement available here concerns the local crop, not the pickle.
Sources for this section
Preparation
The Kumamoto regional recipe is for a batch of 10 kg of takana with 400 g of salt, which is 4% of the produce weight, and chilli. The greens and salt are layered and packed, pressed under a lid and weight, and the liquid is wiped from the lid every two to three days. After one week the liquid is discarded.
For longer aging the recipe gives two branches, 6% salt for six months or 8% salt for one year. A second MAFF account describes wiping the liquid every few days and aging the more heavily salted pickle for six months to a year. The sources do not explain how the one-week draining step connects with the longer branches, and they give no conditions after draining.
Sources for this section
Use
The fresh pickle is served as a pickle on its own. The aged pickle is chopped, fried in oil with chilli and mixed into takana rice, a dish MAFF describes for the aged form. The regional recipe page also lists rice balls, fried rice, gyoza, savoury bread and pasta as uses.
Safety and limits
The pickle is a traditional process that has not been validated. No finished storage temperature, shelf life, critical salt level or endpoint is given for a household batch, and the recipe is not a complete home-preservation procedure.
Taste, smell and appearance do not establish that a pickle is safe. A safe household process would need tested limits that these sources do not supply.
Sources for this section
History
MAFF's Japanese traditional-food encyclopedia describes Aso takanazuke as a local pickle of takana grown in the Aso region of Kumamoto Prefecture. It distinguishes the fresh spring form, shin-zuke, from the sour aged form, furuzuke, which is described as lactic fermentation and as appearing in autumn. MAFF reports a Central Asian origin and a movement to Japan as hearsay. The inspected sources do not establish a documented route or date for either claim.
Ingredients
Yield 10 kg takana · Scaling: source batch only
Takana (Aso takana mustard greens)Salt and layer the greens; the regional recipe batch is 10 kg.
10 kg
SaltLayered through the greens; 4% of the produce weight in the regional recipe.
0.4 kg
ChilliLayered through the greens with the salt; no amount given.
Amount not stated
amount not given in the sourceMethod
Risks and precautions · Standard risk
Uncontrolled fermentation or contamination
A traditional salted pack held for weeks or months depends on salt level, cleanliness and the draining step; the sources do not validate those controls.
Hazard sourceUse clean equipment and follow the regional method as written. No validated critical limits are supplied; do not treat taste, smell or appearance as proof of safety.
Control sourceThe reviewed sources do not establish a validated endpoint, post-drain process conditions, household storage conditions or a shelf life.
The one-week draining stage is not shown to connect with the six- and twelve-month aging branches. Do not combine them into one home procedure.
- Take takana of the kind the pickle is named for. MAFF ties the Aso pickle to the thin, tender stems that form when the plant bolts; the traditional harvest, takana-ori, breaks the stems by hand.
- For the regional batch of 10 kg, sprinkle 400 g salt (4% of the produce weight) and chilli through layers of takana, packing the greens into the container as the layers build.
- Press the pack under a lid and weight.
- Every two to three days, wipe the liquid from the lid. After one week, discard the liquid.
- For longer aging, the regional recipe lists two branches: 6% salt for six months, or 8% salt for one year. The sources do not explain how the one-week draining step relates to these branches, and they give no conditions after draining.
- Eat the fresh spring pickle, shin-zuke, as a pickle. For the aged furuzuke, chop it, fry it in oil with chilli and mix it into takana rice; the regional recipe page also lists rice balls, fried rice, gyoza, savoury bread and pasta.
Conditions
Yield10 kg takana
Temperature controlAmbient, monitored
Places
Aso, Kumamoto Prefecture
Traditional preparation · Region evidenceMAFF describes the pickle as a traditional food of the Aso region.
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Sources
Ministry of Agriculture, Forestry and Fisheries of JapanHistory · Geography · Method · Uses
阿蘇高菜漬け（あそたかなづけ）｜にっぽん伝統食図鑑 (Aso Takanazuke, Nippon Traditional Food Encyclopedia)Aso takana is grown locally; the pickle centres on the stems that form at bolting; takana-ori is hand breaking; shin-zuke is fresh and eaten in spring; furuzuke is sour and lactic and appears in autumn; the Central Asian origin account is hearsay.
Cited in: Overview; History and origin; Use
Ministry of Agriculture, Forestry and Fisheries of Japan; recipe attributed to Kumamoto PrefectureMethod · Uses · Safety
阿蘇高菜漬け 熊本県 (Aso Takanazuke, Kumamoto Prefecture)10 kg takana, 400 g salt (4%) and chilli; lid and weight; liquid wiped every two to three days; liquid discarded after one week; 6% salt for six months or 8% for one year; takana rice, fried rice, gyoza, bread and pasta uses.
Cited in: Preparation; Use; Safety and limits