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Vegetables from Aichi
Karimori is a very hard pickling melon of the Nōbi plain. It is halved, seeded and packed with heavy salt under a weight for about two days, wiped dry and coated in mirin lees. After about three weeks it is crisp and ready, and with the lees changed it can age for over a year until tortoiseshell-brown.
| Karimori1 kg | Thick-fleshed ones are best; shirouri also suits this pickle[maff-karimori][aichi-karimori] |
| Salt200 g | Packed into the hollow where the seeds were[maff-karimori][aichi-karimori] |
| Weight (pressing stone)About 2 kg | [maff-karimori] |
| Mirin lees400 g | [maff-karimori][aichi-karimori] |
| Starter | other: mirin or sake lees |
Total time across the recorded steps: 23 days
What changes: The hard melon is split lengthwise and its seeds are scraped out
Output: two melon halves with an empty hollow.
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
Karimori is a very hard pickling melon of the Nōbi plain. It is halved, seeded and packed with heavy salt under a weight for about two days, wiped dry and coated in mirin lees. After about three weeks it is crisp and ready, and with the lees changed it can age for over a year until tortoiseshell-brown. Made in 4 steps over 23 days. The longest step, coat with mirin lees and pickle, takes at least 21 days (Ministry of Agriculture 2026). Salt is 20 % (Ministry of Agriculture 2026). In narazuke, the related sake-lees pickle, the lactic acid bacterium Fructilactobacillus fructivorans, which made up over 90 % of the prokaryotic community in early in-process pickle and 70 % in final products does most of the fermenting.
| Main step | at least 21 daysReported[maff-karimori][aichi-karimori] | Coat with mirin lees and pickle |
|---|---|---|
| Salt | 20 %Reported[maff-karimori] | Fill with salt and press in a tub |
Karimori kasuzuke is a short version of the Nara-zuke style of lees pickle, using local mirin lees and a melon so hard it is hardly eaten any other way. Moriguchi-zuke uses the same lees method on long Moriguchi daikon.
The MAFF recipe keeps the lees-coated melon in the refrigerator.
Every number is labelled with how it is known. How this atlas is made
Karimori and early karimori have been grown on the Nōbi plain since the Meiji period and are listed as Aichi traditional vegetables. The prefecture's list says the melon has long been grown in the Owari area, that its origin is unknown, and that it was pickled in lees together with Moriguchi daikon. The Chita peninsula once had over 200 sake breweries, and their lees are thought to explain the pickle. The name is said to mean crunchy (kari) and eating plenty of rice (mori-mori).
