Fukushima Sagohachi Koji Pickles
Sagohachi-zuke uses a sweet-savory fermented bed made from rice, rice koji, and salt to season cucumber, eggplant, turnip, carrot, and other vegetables. It is strongly associated with...
At a glance
| Name | Fukushima Sagohachi Koji Pickles (Sagohachi-zuke) |
|---|---|
| Prefecture | Fukushima |
| Region | Hokkaido & Tohoku |
| Type | Vegetables pickled in a fermented bed of rice, rice koji, and salt |
What is it?
Sagohachi-zuke uses a sweet-savory fermented bed made from rice, rice koji, and salt to season cucumber, eggplant, turnip, carrot, and other vegetables. It is strongly associated with Fukushima and is also known elsewhere in Tohoku.
History and local context
The name is widely linked to proportions of three, five, and eight, but sources and products differ over whether rice or koji is the five or eight component, and modern formulas vary. The label is more reliable than the number alone.
How to enjoy it
Wipe off a little bed and taste before rinsing. Follow the package for water, time, refrigeration, and reuse, and never reuse a bed that touched raw meat or fish for vegetables eaten without cooking.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Fukushima Sagohachi Koji Pickles from?
It is associated with Fukushima, in the Hokkaido & Tohoku region of Japan.
What kind of food is Fukushima Sagohachi Koji Pickles?
This guide classifies it as vegetables pickled in a fermented bed of rice, rice koji, and salt. See the overview for its defining ingredients and texture.
Can I order Fukushima Sagohachi Koji Pickles 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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