Japanese Preserved Foods

Japanese Preserved Foods

Seasonal foods preserved in salt, sugar, vinegar or soy sauce, or dried, to enjoy all year.
When to make each one, and how, from a home kitchen in Hokkaido, Japan.

Ume (Japanese plums)11

Late May to July. Umeboshi, umeshu and ume syrup, plus what to make with the leftovers.

Chestnuts5

September to October. Candied chestnuts in syrup, chestnuts simmered in their inner skins, and other autumn favorites.

Pickles and ferments7

Vegetables and fish roe preserved in salt, vinegar or soy sauce.

Other seasonal preserves4

Pastes, dried foods, and preserves made with seasonal vegetables.

Seasonal calendar

When each preserve is made in Japan, following the season of its ingredients. Seasons vary by region, so use it as a rough guide. The current month is highlighted. Underlined names have a recipe.

PreserveJanFebMarAprMayJunJulAugSepOctNovDec
Nukazuke (rice bran pickles)●●●●●●●●●●●●
Dried vegetables●●●●●●●●●●●●
Pickles●●●●●●●●●●●●
Shio koji●●●●●●●●●●●●
Soy sauce koji●●●●●●●●●●●●
Brown rice amazake koji●●●●●●●●●●●●
Ginger syrup●●●●●●●●●●●●
Coconut yogurt●●●●
Yogurt●●●●
Water kimchi●●●●
Sauerkraut●●●●
Salt-pickled rakkyo●●
Sweet vinegar rakkyo●●
Ume syrup●●
Ume soy sauce●●
Umeboshi●
Umezu pickles●
Yukari (red shiso salt)●●
Cucumber kimchi●●●
Blueberry jam●●●
Pickled young ginger●●●
Sansho in soy sauce●
Basil paste●●●
Fig jam●●●
Ohagi●
Chestnuts in syrup (kanroni)●●
Chestnuts in their skins (shibukawani)●●
Apple jam●●●●●●●
Yuzu kosho●●
Ikura in soy sauce●●●
Quince in honey●●●
Dried persimmons (hoshigaki)●●
Takuan●●
Napa cabbage kimchi●●●●
Kkakdugi (radish kimchi)●●●●
Salted napa cabbage●●●●
Yuzu jam●●●●
Yellow yuzu kosho●●●●
Hoshi-imo (dried sweet potato)●●●●
Salt lemons●●●●
Lemon sauce●●●●
Miso●●●
Kumquat compote●●●
Strawberry jam●

You might also like