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Vegetables from Southern Akita, Japan
Whole eggplants picked in the morning are dusted with alum and dried in the shade, then layered in a big tub with steamed rice, plenty of rice koji, salt, coarse sugar and shochu. After about a month under a weight they are koji pickles, made in autumn to eat through the winter.
| Eggplants6 kg (70–80 g each) | [maff-nasukoji] |
| Second-grade rice (nibanmai)1.5 kg | Washed, soaked about 1 hour, drained well and steamed[maff-nasukoji] |
| Rice koji1.5 kg | [maff-nasukoji] |
| Salt900 g | The amount the recipe gives for keeping the pickle in the fridge[maff-nasukoji] |
| Zarame (coarse sugar)1–1.5 kg | [maff-nasukoji] |
| Shochu200 cc | [maff-nasukoji] |
| AlumA little | [maff-nasukoji] |
| Red chillies, sliced into rings7–8 | [maff-nasukoji] |
| Bamboo-grass (sasa) leavesAs needed | [maff-nasukoji] |
| Starter | koji (rice koji) |
Total time across the recorded steps: 31 days
What changes: Alum-dusted eggplants dry in the shade until their skins are dry on both sides
Morning-picked eggplants are dusted with alum and spread on newspaper. Excess alum is then rinsed off in a colander, which leaves the skins soft.
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
Whole eggplants picked in the morning are dusted with alum and dried in the shade, then layered in a big tub with steamed rice, plenty of rice koji, salt, coarse sugar and shochu. After about a month under a weight they are koji pickles, made in autumn to eat through the winter. Made in 3 steps over 31 days. The longest step, layer with the eggplants in a lined tub and weight down, takes 30 days (MAFF うちの郷土料理 (Our Regional Cuisines) 2026). Salt is 15 % (MAFF うちの郷土料理 (Our Regional Cuisines) 2026).
| Main step | 30 daysReported[maff-nasukoji] | Layer with the eggplants in a lined tub and weight down |
|---|---|---|
| Salt | 15 %Reported[maff-nasukoji] | Layer with the eggplants in a lined tub and weight down |
Unlike nasu no hanazushi, which uses sweetened glutinous rice and chrysanthemum and is now usually eaten within days, this pickle uses steamed rice and a lot of koji and is kept for the winter.
Every number is labelled with how it is known. How this atlas is made
Made in each household from the July–October eggplant harvest, using the second-grade rice left from the new crop, as one of the jobs of getting ready for winter. A women's group in Daisen has sold a modern version, fukashi nasu, since about 1992.
