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Vegetables from Yamagata, Japan
Whole plants of Yamagata seisai, a large takana-type mustard, are sun-wilted, salted under a heavy weight for about three days, then washed and pickled again in a cooled soy-sauce, sugar and sake dressing. The pickle is eaten through winter and turns amber and slightly sour by spring. Omi-zuke chops the same greens with radish, carrot and other vegetables.
| Yamagata seisai, whole plants1 kg | [maff-seisai] |
| Salt, for the first salting40 g (about 4% of the greens) | [maff-seisai] |
| Priming waterAs needed | Too much lowers the salt level, so the salt is adjusted[maff-seisai] |
| Soy sauce30 ml | [maff-seisai] |
| Sugar40 g | [maff-seisai] |
| Sake30 ml | [maff-seisai] |
| Shochu30 ml | [maff-seisai] |
Total time across the recorded steps: 11 days – 13 days
What changes: Whole mustard plants hang in the sun until they go limp
Harvest runs from late October to mid-November, before the snow, on a run of fine 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
Whole plants of Yamagata seisai, a large takana-type mustard, are sun-wilted, salted under a heavy weight for about three days, then washed and pickled again in a cooled soy-sauce, sugar and sake dressing. The pickle is eaten through winter and turns amber and slightly sour by spring. Omi-zuke chops the same greens with radish, carrot and other vegetables. Made in 6 steps over 11 days – 13 days. The longest step, main pickling under a weight in a cold place, takes 7 days (MAFF 2026). Salt is 4 % (MAFF 2026). In nozawana-zuke, a related Japanese salted leaf-vegetable pickle (Brassica rapa leaves in a 7 % salt brine at 10 °C in the study, not seisai), Latilactobacillus curvatus was the predominant species, followed by Lactiplantibacillus plantarum and Levilactobacillus brevis does most of the fermenting.
| Main step | 7 daysReported[maff-seisai][maff-tf-seisai] | Main pickling under a weight in a cold place |
|---|---|---|
| Salt | 4 %Reported[maff-seisai] | First salting under a heavy weight |
The whole plant is salted first, washed, and then pickled a second time in a cooked soy-sauce dressing. Omi-zuke chops the same greens, including leaf tips once thrown away, with other vegetables.
MAFF's recipe salts the greens at about 4 % of their weight under a stone at least twice as heavy as the greens, and warns that priming water lowers the salt level, so the salt has to be adjusted. The second pickling stands in a cold place under a weight. Pickle that has turned sour by spring is washed before it is cooked, as in fried rice or kukina-ni [maff-tf-seisai].
Every number is labelled with how it is known. How this atlas is made
The seisai variety is said to have come from Chongqing, China, in 1904. Yamagata brought seed from Nara in 1908 and trialled it at the agricultural experiment station, where it proved better than the pickling greens then in use (taisai, Shandong cabbage and bashōna), and began growing it. Seed could be collected locally from the early Taishō era (1912 onward), and in the Shōwa era (from 1926) the growing area spread from the Murayama district across the prefecture [maff-seisai].
