Pickled turnip and yellowtail with malted rice
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When it is the end of November in an average year, first snow fall in Toyama, turnip and yellowtail begin to be sold. this is a pickle brought by an encounter of the both.
Ingredients
- 2 turnip (about 2 pound and 6 inch in diameter each)
- yellowtail fillet (about 3 oz)
- salt
- rice vinegar
- 3 1/2 oz carrot
- 1 cup boiled rice
- 1 pound koji (like malt)
Preparation before 2 days
- Pare turnip and cut lenghtwise into four. Divide into 4 part and cut till part of the way in the center. It is easy to cut with put throwaway chopsticks on the both sides of turnip (See picture).
- Put turnip in receptacle with sprinkling salt (just 5% of turnip weight). Push dowm on material with weight (about 6 kgs). Leave on the cool place for 2 days. On the way, when water becomes higher than turnip, take away a part of weight.
Preparation before a half days
- Mix boiled rice and koji in th bowl, and leave on the hot place like kotatu for a half day. When it becomes pulpy, cool down.
- Sprinkle salt (about 5% of fish weight) on yellowtail fillet and keep for half a day.
Directions
- Pare carrots and cut into 2 inch matchsticks.
- Slice and divide into 32 pieces yellowtail and soak into rice vinegar for a while.
- Insert yellowtail in the pickled turnip with salt.
- Put turnip, carrot and koji in order into receptacle.
- Push dowm on material with weight (about 6 kgs) for 10 days or 2 weeks. On the way, soak up with towel excess water.