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Pickled vegetables
Top (Shizuoka Food Selection)
Non-staple food
Vegetables
A traditional food that has been produced since the Meiji era by salting Mizukakena, which is grown in underground water from Mt. Fuji. The crunchy texture, the bitterness of the mustard greens, and just the right amount of salt go well with the rice.
Award/certification information
Top (Shizuoka Food Selection) 2014
Products
| Availability period/most delicious period | 1 late month - 3 late month |
|---|---|
| Main place of origin | Gotemba |
| Best before (expiration) date | |
| Preservation method |
Sales store
Prefecture retail store
Producer of this product
Gotemba Koyama Mizukake Vegetable Production Association
| Address | |
|---|---|
| TEL | |
| FAX |
contact information
Gotemba Agricultural Economics Center
Address:5 Chikusawa, Gotemba City, Shizuoka Prefecture
TEL: 0550-84-4830
Producer interview
Gotemba City and Oyama Town are semi-alpine regions with cold winters and cool summers. The area is rich in groundwater that springs from the melting snow of Mount Fuji, and the water temperature remains at 13 degrees Celsius throughout the year.
"Mizukakena" is a traditional vegetable of this region, a specialty that can only be enjoyed in the early spring between February and March. It is cultivated in winter by creating high ridges in rice paddies and letting spring water flow through them to keep them warm. The name "mizukakena" comes from the fact that "flowing water" is the same as "pouring water."
Cultivation of mizukakena is said to have begun in 19, when the head of the Adano family in Kitago Village (now Oyama Town) brought back seeds from Echigo (Niigata Prefecture). In the mid-Meiji period, a woman from Echigo who came with workers for the construction of the Tokaido Line (now the JR Gotemba Line) made pickles out of mizukakena, and it is said that it has since been widely cultivated and eaten in the Gotemba and Oyama areas.
〇How to enjoy it
Sprinkle salt on the washed Mizukakena, place a weight on it, and the next day, when the water has risen, switch the top and bottom of the Mizukakena stacked together and continue pickling. They are best eaten after 3 to 4 days of pickling.
Source: Ministry of Agriculture, Forestry and Fisheries (Our local cuisine）
Image source: Ministry of Agriculture, Forestry and Fisheries (Our Local Cuisine)
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