Aso takanazuke
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.
Traditional method
Shoyuzuke
醤油漬け · Soy sauce pickling · Soy-cured vegetables · Shōyuzuke
Foods steeped in soy sauce, a salty fermented seasoning liquid that transfers salt and fermentation products into them; shoyuzuke uses a transformed liquid medium rather than a fresh brine.
What it is
Shoyuzuke is a Japanese pickling in which food is steeped in soy sauce. The soy sauce is the preserving medium, and it carries salt and fermentation products into the food.
Sources for this section
How the soy sauce acts
The record treats shoyuzuke as a method that takes its salt and its fermentation products from a liquid already transformed by fermentation. That makes it different from a fresh vegetable brine, which is salted and then fermented in place.
Sources for this section
Limits of the record
The sources give no salt levels, steeping times, temperatures or storage limits for shoyuzuke. The historical account does not validate a home method.
Sources for this section
History
Foods are embedded in salty fermented soy sauce, which transfers salt and fermentation products into them. Shoyuzuke therefore uses an already transformed preserving medium rather than the process of a fresh vegetable brine.
Ingredients
Scaling: source batch only
Soy sauceSalty fermented seasoning liquid used as the medium.
Amount not stated
Food to be pickledSteeped in the soy sauce.
Amount not stated
Method
Risks and precautions · Standard risk
Food steeped in soy sauce without tested limits
The sources give no salt level, steeping time or storage limit for shoyuzuke.
Hazard sourceUse a tested recipe that sets the salt level, steeping time and storage conditions.
Control sourceThe sources record historical practice only. They are not a tested home method.
- Steep the food in soy sauce.
- Hold it in the soy sauce so that salt and fermentation products pass into it.
Places
Japan
Traditional preparation · Country evidenceHistorical Japanese pickling; the source does not give a single place or date of origin for shoyuzuke.
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Sources
Ministry of Agriculture, Forestry and Fisheries of JapanMethod · History
https://www.maff.go.jp/e/policies/market/dento_syoku/bunrui/tukemono.htmlFoods embedded in salty fermented seasoning liquid take on salt and fermentation products
Shoyuzuke uses an already transformed preserving medium rather than a fresh brine
Cited in: What it is; How the soy sauce acts; Limits of the record