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Vegetables from Okitama
Yukina, a blanched flower stalk grown under the snow, is cut, dipped three times for a few seconds in boiling water, steamed briefly in its own heat, cooled, and salted at 2 % under a weight in a sealed container. On the third day a sharp heat comes out. MAFF names the heat as isothiocyanate and describes no lactic ferment, so this is a boundary entry.
A short entry: the sources we found record only what is said here about Yukina no fusube-zuke itself.
| Yukina400 g | Cut in 3 cm lengths; thick bases split[maff-yamagata] |
| Salt8 g (2 % of the yukina) | [maff-yamagata] |
Total time across the recorded steps: 3 days
What changes: The yukina is washed, trimmed and cut in 3 cm lengths
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
Yukina, a blanched flower stalk grown under the snow, is cut, dipped three times for a few seconds in boiling water, steamed briefly in its own heat, cooled, and salted at 2 % under a weight in a sealed container. On the third day a sharp heat comes out. MAFF names the heat as isothiocyanate and describes no lactic ferment, so this is a boundary entry. Made in 5 steps over 3 days. The longest step, salt, weight and seal, takes 3 days (MAFF うちの郷土料理 (Our regional cuisines) 2026). Salt is 2 % (MAFF うちの郷土料理 (Our regional cuisines) 2026).
| Main step | 3 daysReported[maff-yamagata] | Salt, weight and seal |
|---|---|---|
| Salt | 2 %Reported[maff-yamagata] | Salt, weight and seal |
A quick scald in boiling water and three days sealed in salt bring out a sharp, volatile heat, which MAFF names as isothiocyanate. MAFF describes no lactic ferment.
The MAFF recipe uses only 2 % salt and no acid. It seals the blanched stalks in thick plastic under a weight, puts them in a cool place such as the refrigerator once water rises, and says to eat them within 1 week, because the pungency fades with time.
Every number is labelled with how it is known. How this atlas is made
Grown under snow in the Kaminagai district of Yonezawa; the name yukina dates from 1930. The vegetable is on Slow Food's Ark of Taste (MAFF).
