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Vegetables from Tokyo
Peeled daikon is first salted, then pickled for a few days in rice koji with sugar, mirin and kombu, so it stays white, juicy and sticky with sweet koji. It is a quick pickle; if fermentation goes on it turns sour, so it is kept in the refrigerator.
| Daikon, peeled and halved lengthwise | White-neck daikon is the usual type[maff-bettara][maff-tf-bettara] |
| Salt | [maff-bettara] |
| Rice koji | [maff-bettara][maff-tf-bettara] |
| Sugar, mirin and kombu | [maff-bettara][maff-tf-bettara] |
| Dried red chilli (takanotsume) | Optional[maff-bettara][maff-tf-bettara] |
Total time across the recorded steps: 2 days – 9 days
What changes: The daikon is peeled and cut in half lengthwise
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Peeled daikon is first salted, then pickled for a few days in rice koji with sugar, mirin and kombu, so it stays white, juicy and sticky with sweet koji. It is a quick pickle; if fermentation goes on it turns sour, so it is kept in the refrigerator. Made in 5 steps over 2 days – 9 days. The longest step, pickle in koji, sugar, mirin and kombu, takes 24 h – 7 days (MAFF 2026). Salt is 4 % (Onuki K. (Tokyo Seiei University). Leuconostoc mesenteroides, then Lactobacillus curvatus and Lactobacillus sakei does most of the fermenting.
| Main step | 24 h – 7 daysReported[maff-bettara][maff-tf-bettara] | Pickle in koji, sugar, mirin and kombu |
|---|---|---|
| Salt | 4 %Reported[onuki-tsc] | Salt and weight |
Bettara-zuke is not dried like takuan, so it holds much more water and stays white instead of turning yellow-brown. The sweetness comes from the rice koji and sugar.
MAFF notes that fermentation keeps going in the koji bed and the pickle grows more sour, so the finished pickle is kept in the refrigerator. MAFF's home recipe seals the amazake version in the refrigerator for 2–3 days.
Every number is labelled with how it is known. How this atlas is made
From the middle of the Edo period, farmers sold daikon pickled in syrup and koji as asazuke at the Ebisu-ko fair of Takarada Ebisu shrine in Nihonbashi Odenmacho. The fair is held every 19–20 October as the Bettara-ichi, with about 20 bettara-zuke stalls. The name is said to come from the sticky koji, or from sellers who teased passers-by with it.
