Nata-zuke (Daikon Pickled in Amazake)

Quick answer

Total time: 30 min
Level: Medium
Servings: 20 servings
Ingredients: 5

About this dish

Nata-zuke is a winter gakko pickle from Akita.

Daikon is cut into thick, irregular chunks, salted for a preliminary cure, then pickled again with prepared amazake, sugar, and a small dried chili. The name comes from nata, the heavy hatchets once common in local forestry households. Their rough cut leaves a frayed surface that takes in seasoning while the center remains crunchy. After the salty liquid is drained, the second cure lasts about one week under refrigeration. The finished pickle is served with daily meals, packed in lunches, paired with drinks, or eaten with tea in the local gakko chakko custom.

Ingredients (20 servings)

Ingredient	Amount	Unit
daikon radish	2000	g
salt	40	g
sugar	60	g
prepared amazake	400	ml
small dried red chili	1	piece

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Finish

Wash the pickling container and weight plate and dry them completely.

Peel 2000g daikon, angle the knife into it, and split off thick, irregular bite-size chunks rather than making smooth slices.
2

Season

Spread the daikon in a large colander, quickly pour boiling water over every piece, and drain thoroughly.

While still slightly warm, transfer it to the container, sprinkle evenly with 40g salt, and turn the pieces to distribute it.
3

Finish

Set the plate directly on the daikon and add a clean weight equal to about half the daikon's weight.

Cover and refrigerate at 4°C or below for 24 to 48 hours for the preliminary cure.
4

Season

Pour off all liquid collected in the container without squeezing the daikon.

Add 60g sugar and 400ml prepared amazake and mix thoroughly with a clean spatula so the mixture reaches the rough surfaces.
5

Finish

Stem and seed 1 small dried red chili, slice it thinly, and scatter it over the daikon.

Mix again, replace the plate and weight, cover, and mature under refrigeration at 4°C or below for about 7 days.
6

Finish

After 7 days, serve with clean tongs when the daikon is crisp and carries the mild sweetness and fresh aroma of amazake.

If mold, an unpleasant odor, or unusual slime appears, discard the batch without tasting. Keep the finished pickle refrigerated.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Daikon split into thick rough-edged chunks
Finish cue: After 7 days, serve with clean tongs when the daikon is crisp and carries the mild sweetness and fresh aroma of amazake.
Avoid this: Do not leave the pickle at room temperature to imitate an Akita winter; keep it at 4°C or below from the first cure onward.
Substitution: Split the daikon into rough chunks instead of neat cubes; the uneven surface takes in seasoning while the thick center stays crisp.
Storage and reheating: After the salty liquid is drained, the second cure lasts about one week under refrigeration.