Yukina Fusube-zuke
Quick answer
- Active time
- 40 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 2
About this dish
Snow-grown yukina dipped into boiling water three times, for only three seconds each, develops a sharp, mustard-like pungency that the slightly bitter raw greens lack.
Read more
Fusuberu is a local word in Okitama, Yamagata, for a brief scald. Lord Uesugi Yozan is said to have encouraged the crop so the snowy region would have winter greens, and under the snow the bundled plants feed on their own leaves to grow pale flower stalks. It is a short pickle: three days pressed and chilled, then eaten within a week while the aroma lasts.
Ingredients
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Instructions
- 1
Wash 400g yukina under running water, remove green leaves and damaged areas, cut to 3cm, and split thick stem bases lengthwise into halves or quarters.
- 2
Bring ample water to a full boil in a wide pot and place yukina in a fitted colander.
Prepare ice water nearby and sanitize the pickling container and weight with boiling water, drying completely.
- 3
With the water still boiling strongly, submerge the colander for 3 seconds and lift immediately.
Shake to turn the greens and repeat twice more, for three scalds total.
- 4
After the last scald, cover the colander and steam in residual heat for 90 seconds.
Immediately chill in ice water, change the water once, cool through under cold running water, and squeeze firmly in clean cloth.
- 5
Sprinkle 8g salt evenly over cold yukina and mix 1 minute with gloved hands.
Pack tightly in the sanitized container, add about 800g weight, and seal with thick food-safe film.
- 6
Refrigerate immediately at 4°C or colder.
When liquid rises, reduce the weight to about 400g, reseal, and cure for 3 days without exposing the greens to air.
- 7
On day 3, remove only the serving amount with clean tongs and reseal at once.
Eat while mustard-like aroma and crunch remain and finish within 7 days. Discard without tasting if mold, slime, gas, or foul odor appears.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
山形県立米沢栄養大学齋藤 寛子 氏、米沢市上長井雪菜生産組合 · Checked: 2026-08-11
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