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Vegetables from Yamakawa district, Ibusuki, Kagoshima
Yamakawa-zuke is a salt-only pickle of sun-dried daikon from Yamakawa in southern Kagoshima. The dried roots are pounded with salt in a wooden mortar so the salt gets in, then packed tight in large clay jars with no weight and fermented for half a year or more. Squeezing out as much water as possible is what lets it keep in the warm south.
| Nerima daikon2,000–2,500 roots | About 600 kg once dried[kumagai2025] |
| Salt30 kg | Worked out as 5 % of the dried daikon weight[kumagai2025] |
Total time across the recorded steps: 7 months – 13 months
What changes: Daikon dry in the winter sun on tall racks for about a month
Output: dried daikon.
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
Yamakawa-zuke is a salt-only pickle of sun-dried daikon from Yamakawa in southern Kagoshima. The dried roots are pounded with salt in a wooden mortar so the salt gets in, then packed tight in large clay jars with no weight and fermented for half a year or more. Squeezing out as much water as possible is what lets it keep in the warm south. Made in 5 steps over 7 months – 13 months. The longest step, ferment and mature in the jar, draining the liquid, takes 6–12 months (熊谷奈々 2025). Salt is 5 % (熊谷奈々 2025). In homemade takuan, a related Japanese dried-daikon pickle (not yamakawa-zuke), one lactic acid bacterium, Pediococcus pentosaceus (strain TOKAI 10m), was isolated on MRS agar; the study did not survey the whole flora does most of the fermenting.
| Main step | 6–12 monthsReported[kumagai2025][ootomi2018] | Ferment and mature in the jar, draining the liquid |
|---|---|---|
| Salt | 5 %Reported[kumagai2025] | Pack tight in a clay jar between layers of salt |
Most takuan is packed in rice bran under a weight. Yamakawa-zuke uses salt only, is pounded in a mortar, and is packed into clay jars with no weight; removing as much water as possible suits it to the warm south [ootomi2018]. Modern tsubozuke is a different, milder product [jawp-tsubozuke].
The sources credit its keeping to hard drying, about 5 % salt by dried weight and tight packing in a sealed jar [kumagai2025, ootomi2018], and they record no pH or water activity. An airless jar is not a safeguard. The bacteria that cause botulism live in soil and grow well with little oxygen (FDA), the CDC lists all fresh vegetables as low-acid foods, and it names improperly fermented homemade foods as a common source. A pathogen table in the FDA's seafood guide puts the growth limits for proteolytic Clostridium botulinum at pH 4.6 and water activity 0.935, and no source we read shows this pickle reaches either. You cannot see, smell or taste the toxin (CDC). This page records makers' large jars, not a safe home method.
Every number is labelled with how it is known. How this atlas is made
Yamakawa-zuke was once called karazuke ("Chinese pickle"). In 1592, farmers near Yamakawa port supplied it as rations for Shimazu Yoshihisa's warships bound for Korea [ootomi2018]. The port had traded with Ming China since about 1474, and the method may have come with Chinese traders [kumagai2025]. The name Yamakawa-zuke dates from the Edo period [ootomi2018]. In 2018 only four shops still made it, and only two from raw daikon [ootomi2018].
