Sagohachizuke 三五八漬け

History and Origins

In the area around Matsuya City where there are many fields and lots of fresh vegetables, vegetable native dishes are rooted. "Six-five-eight" is a dish where vegetables are soaked in the raw "three-five-eight" mixture of rice and salt. It's a kind of junk food from the Edo age, and it's been a long time since it's been loved for good health, as well as its abundant use of vegetables. It is claimed that this name was derived from three salts, five nuts, and eight rices, but the actual ratio was 1:1. For preservation, it was prized as the season of busy rice planting. In recent years more and more people have enjoyed eating meat and fish as well as vegetables.

When It Is Eaten

It's common to mix three, five, eight proteins you've made during the winter with such vegetables as summer peppers and so forth. I was eating this before spring or during the busy season of paddies. It's possible that it's sold now and that it can be eaten year after year.

How It Is Eaten

We mix cold rice with salt and mix it together. We put them together for about a month, then we make three and five 8. These three-five-eights are placed in vegetables, plastic bags, and so on. They'll be swallowed overnight. When making in a bowl, it is often done by putting light heavy stones on it. It's said that it's now being made with less salt and healthier recipes.

Recipe — Serves 4

Ingredients

• Mix: 2 cups cooked rice
• Mix: 1 cups koji
• Mix: 1/2 cups salt
• Mix: cucumber, to taste

Method

1. I use the sieve as a medium, and I use it as a base for my skin. I use it as a blender. It will be used after more than a month.
2. I'll put three hundred eight in a bag, a plastic bag, and I'll eat the next day. Also, when using bowls or other items, they are often used with light, heavy stones.

More About Sagohachizuke

It is made from native dishes of Fukushima Prefecture, Yamagata Prefecture and ZXAkita Prefecture. It comes from using salt on the floor and rice in a ratio of 3:5:8 in capacity. There is also a theory that the actual percentage was 1:1.

Processing

I mix salt, citrus, rice, and water, and cover and mature for about a week, add vegetables, rice, and a number of children. Rice is boiled in hard rice, and vegetables are soaked in salt, which is about 4 percent salt in advance, for two days. It also sells three-quarters of the protein.

Application

A trip to Akita is known as a local dish. It is used in other vegetables as well as meat, fish, stew, and dishes. It's on the market at supermarkets and at restaurants. A typical one is three-and-a-half pounds of hagata and is made in many coastal areas with fishing ports. The three-and-a-half-packs of honey has often been added to the three-packed peppers. There is a theory that the eggs of the hagata are called "Bulco," but they are derived from the fact that they are so hard that they can't be eaten up by the bees.

At Fukushima Prefecture Chi, young Matsu is made of three-quarters of herring. Also, the potato - made from potatoes - is called "380," but this is not to use a camel, and the ingredient is not 3:5:8, which is different from the three-quarters.

I'm going to have to get some salt and three.

Three-quarters is considered a salt-sucking plant whose boom was made. There is a difference between salt, salt and water, and not rice, but how to use it is almost the same.

Text adapted and translated from the Japanese Wikipedia article 三五八漬け by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.