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Vegetables from All of Akita, Japan
Raw daikon is hacked into rough chunks with a nata, a heavy pruning hatchet, so the cut faces are ragged and soak up flavour. The chunks are scalded, salted briefly, drained and then pickled for about a week in amazake (a sweet rice-koji drink) and sugar under a weight.
| Daikon2 kg | [maff-natazuke] |
| Salt40 g | [maff-natazuke] |
| Sugar60 g | [maff-natazuke] |
| Amazake, ready-made400 cc | [maff-natazuke] |
| Red chilli1 small | [maff-natazuke] |
Total time across the recorded steps: 8 days – 9 days
What changes: Peeled daikon is hacked into rough chunks with a heavy hatchet
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
Raw daikon is hacked into rough chunks with a nata, a heavy pruning hatchet, so the cut faces are ragged and soak up flavour. The chunks are scalded, salted briefly, drained and then pickled for about a week in amazake (a sweet rice-koji drink) and sugar under a weight. Made in 4 steps over 8 days – 9 days. The longest step, drain, add amazake and sugar, and weight down, takes 7 days (MAFF うちの郷土料理 (Our Regional Cuisines) 2026). Salt is 2 % (MAFF うちの郷土料理 (Our Regional Cuisines) 2026).
| Main step | 7 daysReported[maff-natazuke] | Drain, add amazake and sugar, and weight down |
|---|---|---|
| Salt | 2 %Reported[maff-natazuke] | Salt in a tub |
Natazuke is a nama-zuke (fresh pickle) of raw daikon, like kakizuke, rather than a dried or smoked daikon like iburigakko. The hatchet cut, not a knife, is what gives it its name and texture.
Every number is labelled with how it is known. How this atlas is made
MAFF notes that Akita is rich in forest resources such as natural Akita cedar, so forestry was strong and many households owned a nata.
