Yamakawazuke

Yamakawazuke introduction

The Yamakawa district of Ibusuki City, Kagoshima Prefecture, where Yamakawazuke is handed down, is located at the foot of Mt. Kaimondake at the southern end of the Satsuma Peninsula, and since daikon cultivation has been popular since ancient times, and there is no frost even in winter, it is suitable for drying daikon. It is said that it was also shipped at Yamakawa Port when Toyotomi Hideyoshi dispatched troops to Korea. First, daikon grown from autumn to winter are built in a field during the bitterly cold season and dried with mud and exposed to cold winds. After that, lightly wash the drained daikon radish, dry it in the sun, sprinkle it with salt, soak it in a large jar, and let it ferment naturally for about half a year. It is a pickle with a firm texture and a unique flavor and a good gloss.

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Other information

• NameYamakawazuke
• Area Kagoshima
• Kind of food Local cuisine

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