Akadozuke and Asotakanazuke

Pickled food is a part of Japan’s culture that has been nurtured by its climate and forefathers’ wisdom. In this serial article, pickles from various places nationwide are introduced with help from New Holland HFT Japan’s staff members. For this current issue, Mr. Asao Yamaguchi from our Kumamoto Field Store - Aso Office, explains about Akadozuke and Asotakanazuke.

Akadozuke uses the stems of "Akadoimo" - a type of taro with red stems from Aso City. However, there are only a limited number of Akadoimo growers, making it quite rare. Pickled Akadoimo stems are bright vermilion in color, and taste light and refreshing. It is said that local people feel as if autumn has arrived when they eat the pickle.

Aso City is located in the caldera basin created by Mt. Aso, which is the symbolic landmark of Kumamoto Prefecture. Asotakanazuke incorporates a type of leafy vegetable, takana, which is grown in volcanic ash soil. Because the leafy vegetable is grown in harsh soil conditions, it has small stems and a pungent taste. Takana seeds are sown in autumn and then endure the cold winter. When spring comes, the vegetable is hand-picked and then pickled with salt and pepper in barrels.

While Asotakanazuke is one of the favorite pickles in the surrounding area, local people claim its refreshing pungent flavor makes it the best pickle.