・三五八漬け
1kg袋詰め(麹・鷹の爪)
 
 ¥540   
 ■商品コード FS-02008■
  
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Sagohachizuke  1kg in a bag
 (hawk's claw, malted rice)
 ¥540
 Product code FS-02008 

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  • 価格は、「総額表記(税込)」です。
  • Prices are quoted on a gross basis (including tax).
 [三五八漬の素] Sagohachizuke in a soy souse
  • 三五八漬け(さごはちづけ)とは福島県、山形県、秋田県の郷土料理で、麹で漬けた漬物のこと。
    名前の由来は漬床に塩、麹、米をそれぞれ容量で3:5:8の割合いで使うことである。
  • これらをよく混ぜ、1週間ほど蓋をして熟成させたものに、野菜、するめ、数の子などを漬ける。ただし、もち米は飯の硬さに炊き、野菜はあらかじめ材料の4%くらいの薄塩で2日間漬けたものを本漬けにする。福島県会津若松の特産品であった。
  • 秋田の郷土料理としても親しまれている。野菜漬けに使ったり、煮物、鍋物にも使う。肉・魚を漬け込む調理法も多いが、代表的なものにハタハタの三五八漬けがある。
  • Sagohachizuke is a local dish of Fukushima, Yamagata, and Akita prefectures, and is pickled in malted rice.
    The name comes from the fact that salt, koji and rice are used in the tsukebedoko in a ratio of 3:5:8 by volume, respectively.
    Mix them well, cover them for a week and let them ripen, then pickle vegetables, arugula and herring roe. However, the glutinous rice should be cooked to the consistency of rice and the vegetables should be pickled in advance with about 4% of the ingredients in light salt for two days. It was a specialty of Aizuwakamatsu in Fukushima Prefecture.
    It is also popular as the local dish of Akita. It is also used for pickling vegetables, simmered vegetables, and one-pot dishes. There are many cooking methods to marinate meat and fish, but one of the most typical ones is pickled grouper.