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Fish and seafood from Japan
Momiji-zuke is raw salmon pickled with salt and rice koji, a traditional food of Fukushima also made in Iwate homes. A study of the Fukushima product found about 6 % salt and a water activity near 0.94.
A short entry: the sources we found record only what is said here about Momiji-zuke itself.
| Raw salmon | [wiki-momiji] |
| Salt | [wiki-momiji] |
| Rice koji | [wiki-momiji] |
| Starter | koji/qu/mold-starter: rice koji |
What changes: Raw salmon is cut into pieces
Output: salmon pieces.
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
Momiji-zuke is raw salmon pickled with salt and rice koji, a traditional food of Fukushima also made in Iwate homes. A study of the Fukushima product found about 6 % salt and a water activity near 0.94. Salt is 6.1 % (Endo E 2000).
| Salt | 6.1 %Measured[endo2000] | Pickle with rice koji and mature |
|---|
Momiji-zuke cures salmon fillets with rice koji and salt. Hokkaido izushi also adds firm cooked rice and vegetables to the fish.
Momiji-zuke is raw salmon that is not cooked. The samples in the study averaged 6.1 % salt and water activity 0.936, but no source we read gives a process that reliably reaches those figures, so the steps here are not a tested home method. Japan's MAFF names home-made izushi and similar fermented fish among the foods most exposed to botulism. For fish eaten without thorough cooking, one parasite control in the FDA's guidance to processors is freezing at −20 °C or below for 7 days in total.
Hazards the sources name: Klebsiella pneumoniae and Serratia marcescens (Enterobacteriaceae) in the samples studied.
Every number is labelled with how it is known. How this atlas is made
Japanese Wikipedia says momiji-zuke has been handed down in Fukushima since the Edo period. It says the stretch of the Abukuma River from Marumori in Miyagi to Yanagawa in Date was a good salmon fishing ground, and that the dish began as a way to keep that salmon. The name is said to come from salmon caught in the autumn-leaf season and from the leaf-like colour of the finished salmon and koji. The Iwate record is a 2012 to 2014 interview survey of women about home cooking of the Shōwa 30s and 40s (about 1955 to 1974), in which "salmon momiji-zuke" was named as a dish.
