Tsukemono: What is Tsubo Zuke (壺漬け)?

During shopping at a Welcia drugstore the other day, I looked around its Tsukemono pickles section to hunt for something interesting and found this Tsubo Zuke (つぼ漬/壺漬け) (Price: 100 yen).

Tsubo Zuke (壺漬け)

Tokuichi Tsubo Zuke

Tsubo Zuke is a traditional Japanese pickle from the southern Kyushu region. Specifically, the food originated in Kagoshima Prefecture, but today, it is widely available around Japan.

Tsubo Zuke Pickles

Tsubozuke originally referred to dried Daikon radishes pickled with salt and fermented in a ceramic pot called Tsubo (壺). But later, producers came to marinate it with soy sauce in tanks.

Tsubo Zuke and Takuan

That is because the demand much exceeded the supply, and now, the salted version has a different name, known as Yamakawa Zuke (山川漬け).


Tokuichi Tsubo Zuke Ingredients Nutirion Facts Label

This Tsubo Zuke uses a pickling solution consisting of sugar, salt, soy sauce, brewed vinegar, and spice. Incidentally, for your reference, this recipe calls for drying Daikon slices for an entire day and marinating for at least half a day in the fridge.


Tsubo Zuke on Rice

Generally, Tsubozuke has a pleasantly crunchy texture and a mild, easy-to-eat taste. It is sweet with moderate saltiness and, as with other Tsukemono varieties, goes well with white rice, including Onigiri (rice ball) and Ochazuke (rice soup).

Tsubo Zuke & Takuwan Chazuke Ochazuke Rice Soup

(Reference Page: Wikipedia 壺漬け )


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: