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Vegetables from Senshū, southern Osaka, Japan
Senshū mizunasu is a very juicy eggplant from southern Osaka, protected as a geographical indication. Rubbed with salt, it is buried in a rice-bran bed or a pickling liquid for a day to a few days, then torn open by hand and eaten fresh. Left two to three months in a saltier bed it becomes an old pickle, which is desalted and simmered with small shrimp as jako-gōko.
| Senshū mizunasu5 | Washed and wiped dry[maff1] |
| Salt, rubbed over the eggplants2 tablespoons | [maff1] |
| Rice bran, for the bed4 kg | Dry-roasted first to sterilise it[maff1] |
| Salt, for the bed1.3 gō | [maff1] |
| Beer, for the bed1 litre | [maff1] |
| Kombu tea, umami seasoning and chopped chilli, for the bed2 tablespoons each | [maff1] |
| Alum, for the bed1 tablespoon | [maff1] |
| Fresh ginger, for the bed1 knob | [maff1] |
| Cooled boiled water, for the bedAs needed | [maff1] |
| Starter | a rice-bran bed (nuka-doko) of dry-roasted bran, salt, beer and seasonings |
Total time across the recorded steps: 2 months – 3 months
What changes: Starting material: thin-skinned water eggplants so juicy they drip when squeezed
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
Senshū mizunasu is a very juicy eggplant from southern Osaka, protected as a geographical indication. Rubbed with salt, it is buried in a rice-bran bed or a pickling liquid for a day to a few days, then torn open by hand and eaten fresh. Left two to three months in a saltier bed it becomes an old pickle, which is desalted and simmered with small shrimp as jako-gōko. Made in 7 steps over 2 months – 3 months. The longest step, long pickle in a saltier bed (furuzuke), takes 2–3 months (MAFF 2026). In rice-bran pickling beds (related product; a laboratory study of cucumber, cabbage and radish nukazuke, not this one), Lactiplantibacillus plantarum became dominant in both the bed and the pickles does most of the fermenting.
| Main step | 2–3 monthsReported[maff2] | Long pickle in a saltier bed (furuzuke) |
|---|
Senshū mizunasu is soft and juicy enough to eat raw, so the usual pickle is a very short one torn by hand. The same eggplant kept months in a high-salt bed gives a furuzuke that is cooked, not eaten raw. The GI covers the fresh eggplant, not the pickle [gi161].
Japan's pickle hygiene code (MHLW, last revised 2013) treats quick pickles (asazuke), fresh vegetables kept a short time in a seasoning liquid or a bran bed, as having no heating or fermenting step to sterilise them. It asks that raw materials, half-finished pickles and the product be kept at 10 °C or below. The ministry revised the code in October 2012 to prevent food poisoning from quick pickles, and again in December 2013 after inspecting quick-pickle makers.
Every number is labelled with how it is known. How this atlas is made
Grown in Senshū since the early Edo period. Pickled water eggplant browned until breeding began in 1942 and a deeper-coloured line was compared in 1951; refrigerated parcel delivery and the 1994 opening of Kansai airport then spread the asazuke nationwide [gi161, maff1].
