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Fruit from Amami
Unripe green papaya is peeled, seeded, salted under a weight for 2–3 days, dried in the sun for a day and then layered with miso and sugar under a weight. It can be eaten from about the tenth day. The pickle is a salt and miso cure.
| Green papaya, halved, peeled and seeded3 kg | [maff-papaya] |
| Salt150 g | For the first salting[maff-papaya] |
| Miso1 kg | [maff-papaya] |
| Sugar50 g | Mixed into the miso[maff-papaya] |
Total time across the recorded steps: 13 days – 14 days
What changes: Unripe papaya is cut in half lengthwise, peeled and seeded
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
Unripe green papaya is peeled, seeded, salted under a weight for 2–3 days, dried in the sun for a day and then layered with miso and sugar under a weight. It can be eaten from about the tenth day. The pickle is a salt and miso cure. Made in 5 steps over 13 days – 14 days. The longest step, layer with miso and sugar under a weight, takes 10 days (MAFF うちの郷土料理 (Our Regional Cuisines)). Salt is 5 % (MAFF うちの郷土料理 (Our Regional Cuisines)).
| Main step | 10 daysReported[maff-papaya] | Layer with miso and sugar under a weight |
|---|---|---|
| Salt | 5 %Reported[maff-papaya] | Salt under a weight |
Papaya-zuke treats the unripe papaya as a vegetable. Soy sauce and sake-lees versions are also made, and the national traditional-foods guide describes a soy sauce and sugar version.
The 1973 Kagoshima Prefectural Industrial Test Station report says raw papaya spoils very easily and must be processed soon after picking. It says that in the older method the salted papaya was dried before it went into seasoned miso, and the drying could brown the fruit or, if the weather stretched it out, let the papaya deteriorate or become contaminated. To avoid this the report proposes pressing the water out or drying quickly, or soaking the salted papaya in a seasoning liquid before the final miso bed [kagoshima1973].
Every number is labelled with how it is known. How this atlas is made
Papaya is said to have reached Amami from Okinawa after the Second World War, while the islands were under US administration. It grew easily in the warm climate and helped in the years of food shortage, and papaya-zuke is thought to have arisen from ways of using it [maff-papaya]. Kagoshima named papaya-zuke one of its 28 representative local dishes in 2016 [maff-dentou]. A 1973 report of the Kagoshima Prefectural Industrial Test Station (Higashi et al.) tested miso and sake-lees papaya pickles as tourist foods and noted that the few firms already selling papaya pickle had many production problems [kagoshima1973].
