Sushiko
A rare "rice pickle" found across Japan

About Sushiko

Sushiko (すしこ) is a traditional dish from the Tsugaru region, specifically enjoyed in the northwestern areas near the Sea of Japan. This unique and uncommon dish is made by steaming glutinous rice and fermenting it with lactic acid along with ingredients like pickled red shiso leaves, cabbage, and aged cucumbers. It’s often described as a "rice pickle," offering an intriguing and rare culinary experience.

The northwestern area of Tsugaru, well-known for its rice cultivation since large-scale development in the Edo period, saw every household preparing this dish by fermenting it in large barrels. It was used as a preserved food during the winter and served as a side dish to rice. Farmers also carried Sushiko to the fields during physically demanding agricultural work, eating it to restore their energy. It is sometimes called "Akameshi," or "red rice."

Made by combining steamed glutinous rice with lightly pickled red shiso, cucumbers, and cabbage, then allowing it to ferment, Sushiko features a bright red color from the shiso leaves and offers a refreshingly tangy flavor. In the past, it was a common dish throughout the rice harvest season, eaten daily to help with physical recovery during labor-intensive farming tasks.

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