Kyoto-Shiga Okoko no Jako-ni (Zeitaku-ni)
Okoko no jako-ni soaks and parboils over-aged salty or sour takuan, then simmers it again with dried fish, soy sauce, mirin and chilli. Okoko is a local familiar word for pickles, especially...
At a glance
| Name | Kyoto-Shiga Okoko no Jako-ni (Zeitaku-ni) (Okoko no Jako-ni) |
|---|---|
| Prefecture | Shiga |
| Region | Kansai |
| Type | Over-aged takuan resimmered with dried fish |
What is it?
Okoko no jako-ni soaks and parboils over-aged salty or sour takuan, then simmers it again with dried fish, soy sauce, mirin and chilli. Okoko is a local familiar word for pickles, especially takuan.
Shiga and Kyoto also call the close preparation zeitaku-ni. Names and whether jako remains as an ingredient or mainly flavors the broth vary by household.
History and local context
The method rescues preserved radish that has become too salty, sour or tough. One official explanation says it is 'luxurious' because an edible pickle receives the extra work of desalting and seasoning again.
It is related to Fukui takuan no nitano, but this article centers on the Kyoto-Shiga version made with dried fish.
How to enjoy it
Cool it once so the flavor settles, then serve a small amount with rice. Taste the pickle before cooking and reduce seasoning when using a modern sweet takuan.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Kyoto-Shiga Okoko no Jako-ni (Zeitaku-ni) from?
It is associated with Shiga, in the Kansai region of Japan.
What kind of food is Kyoto-Shiga Okoko no Jako-ni (Zeitaku-ni)?
This guide classifies it as over-aged takuan resimmered with dried fish. See the overview for its defining ingredients and texture.
Can I order Kyoto-Shiga Okoko no Jako-ni (Zeitaku-ni) online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
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