Sagohachi-zuke
At a glance
| Name | Sagohachi-zuke (Sagohachi-zuke) |
|---|---|
| Prefecture | Fukushima |
| Region | Hokkaido & Tohoku |
| Type | Vegetables or seafood pickled in a salt, koji and rice bed |
What is it?
Sagohachi-zuke uses a fermented bed traditionally described as three parts salt, five parts rice koji and eight parts cooked rice, producing mild sweetness, salinity and koji aroma in vegetables or seafood.
History and local context
The numeric name preserves that 3:5:8 formula, although modern recipes adjust it. It is known in Fukushima and neighboring Tohoku areas including Yamagata, where rice and koji made a reusable winter pickling medium.
How to enjoy it
Wipe or rinse excess bed from cucumber, daikon or other pickles and slice thinly with rice. Seafood and home fermentation require separate utensils, reliable salt and temperature control; beginners should use a prepared bed and follow its label.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Sagohachi-zuke from?
It is associated with Fukushima, in the Hokkaido & Tohoku region of Japan.
What kind of food is Sagohachi-zuke?
This guide classifies it as vegetables or seafood pickled in a salt, koji and rice bed. See the overview for its defining ingredients and texture.
Can I order Sagohachi-zuke online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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