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Vegetables from Hanamaki, Iwate, Japan
Kinkon-zuke is a shirouri melon, hollowed and salted, then stuffed with salted carrot, burdock and cucumber rolled tightly in kombu. The stuffed melons are laid in a barrel under miso, or in moromi, and left to age for a long time. Cut across, the amber melon shows the vegetables like a flower or a family crest.
A short entry: the sources we found record only what is said here about Kinkon-zuke itself.
| Shirouri melon | Picked in July–August; both ends cut off and the core hollowed out into a tube[maff-kinko] |
| Salt | For the first salting of the melon and of the filling[maff-kinko] |
| Carrot, burdock and cucumber | Salted to draw out water and harshness[maff-kinko] |
| Kombu | Washed, drained and wound tightly round the filling[maff-kinko] |
| Miso, or moromi soy sauce | [maff-kinko] |
| Shiso or chilli (optional) | Sometimes stuffed in as well[maff-kinko] |
What changes: The melon's ends are cut off, its core scooped out, and the tube is salted
The inside is scraped out with a bamboo spatula in the Wikipedia account. Output: salted melon tube.
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
Kinkon-zuke is a shirouri melon, hollowed and salted, then stuffed with salted carrot, burdock and cucumber rolled tightly in kombu. The stuffed melons are laid in a barrel under miso, or in moromi, and left to age for a long time. Cut across, the amber melon shows the vegetables like a flower or a family crest.
Kinkon-zuke binds its filling with kombu and ages in miso. Chiba's teppō-zuke stuffs the melon with shiso-wrapped chilli and uses soy and mirin instead.
Low-salt versions are now sold; the sources give no salt or pH figures. Warabi, an occasional filling, is bracken fern, which contains the carcinogen ptaquiloside. Kim 2023 advises boiling soaked dried bracken for at least 20 minutes. That cut ptaquiloside by a median of about 96 %. At average daily intake, the study rated boiled bracken as safe at the median ptaquiloside level, not at the highest level it found. It did not test salting or miso ageing, so do not count on them to remove it.
Every number is labelled with how it is known. How this atlas is made
Iwate is snowbound, and families made keeping foods against bad harvests. Vegetables were put into miso to help it ripen, or to keep them. The name compares the long ageing to a couple who reach their golden wedding. Another story says the melon looks like kinko, a sea cucumber of the Iwate coast.
