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Vegetables from northwest Tsugaru, Aomori, Japan
Sushiko is a pickle of rice from the northwest of Tsugaru. Cooked glutinous rice is mixed with salt-rubbed red shiso and red cabbage, vinegar and chopped cucumbers salted for about 10 days, then weighted in a tub. Within a few days lactic fermentation makes it sour and thick, and it is eaten as a side dish with rice.
| Glutinous rice1.5 kg (1 shō) | Cooked on the firm side and cooled[maff] |
| Cucumbers5 kg | [maff] |
| Salt, for the cucumbers250 g | [maff] |
| Red shiso leaves300 g | [maff] |
| Red cabbage1.5 kg | [maff] |
| Red chilli, finely chopped1 | [maff] |
| Salt, for rubbing the shiso and cabbage100 g | [maff] |
| Five-times vinegar (concentrated vinegar)100 ml | [maff] |
| White sugarA little | [maff] |
| Starter | spontaneous. The MAFF recipe adds no culture; rice, salt-rubbed shiso and red cabbage and long-salted cucumbers are mixed and weighted, and lactic fermentation follows (MAFF). Horie and Nanashima 2023 isolated Lactiplantibacillus plantarum and Latilactobacillus sakei from the finished pickle. |
Total time across the recorded steps: 11 days
What changes: Cucumbers are salted at about 5 % for about 10 days
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
Sushiko is a pickle of rice from the northwest of Tsugaru. Cooked glutinous rice is mixed with salt-rubbed red shiso and red cabbage, vinegar and chopped cucumbers salted for about 10 days, then weighted in a tub. Within a few days lactic fermentation makes it sour and thick, and it is eaten as a side dish with rice. Made in 6 steps over 11 days. The longest step, salt the cucumbers, takes 10 days (MAFF 2026). Salt is 5 % (MAFF 2026). Lactiplantibacillus plantarum, 92–95 % of the bacterial flora of sushiko made in August and Latilactobacillus sakei, also isolated from sushiko do most of the fermenting.
| Main step | 10 daysReported[maff] | Salt the cucumbers |
|---|---|---|
| Salt | 5 %Reported[maff] | Salt the cucumbers |
| Acidity | pH 3.4–4.3Measured[honda2019] | Lactic fermentation |
Unlike narezushi or iizushi, which ferment fish with rice, sushiko has no fish or other animal protein; it is rice and vegetables only [honda2019, maff]. Older makers fermented it warm until it went slimy, while some now ferment it cold [honda2019].
Market samples were acidic, pH 3.38–4.29 [honda2019].
Every number is labelled with how it is known. How this atlas is made
In northwest Tsugaru, a rice-growing area opened up in the Edo period, every household packed a 1-to (18 L) tub for winter and took sushiko to the fields as a work food [maff].
