Yamakawa Pickles
500 years of tradition in radish pickling

About Yamakawa Pickles

Yamakawa Pickles (山川漬け, Yamakawa-zuke) hail from the Yamakawa region in Ibusuki City, Kagoshima Prefecture. Located at the southern tip of the Satsuma Peninsula, near the base of Mt. Kaimon, this area has long been known for its thriving radish cultivation. The mild winters, free of frost, make it an ideal spot for drying radishes.

Historically, these pickles were even shipped from Yamakawa Port during Toyotomi Hideyoshi's military campaigns to Korea. The process begins with radishes grown from autumn to winter. During the coldest part of the season, freshly harvested radishes are hung in their muddy state on wooden racks in the fields to dry naturally in the chilly winds. Once the moisture is removed, the radishes are lightly washed, dried under the sun, salted, and placed into large jars, where they undergo natural fermentation for around six months.

This traditional pickle is known for its firm texture, glossy appearance, and distinctive flavor, making it a truly cherished regional specialty.

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