Yatara (Chopped Summer Vegetables and Miso Pickle)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Cucumber, round eggplant, myoga, green chili, and miso-pickled daikon are minced almost as fine as rice grains in this northern Nagano summer side.
Read more
Over warm rice it works like a fresh vegetable furikake, and it also goes with somen or chilled tofu. One story says the name comes from tossing in a bit of everything and chopping it all very fine. Squeezing the fresh vegetables hard keeps the mix crisp and stops their water from diluting the salty pickle.
Ingredients
Instructions
- 1
Dissolve the salt in 500 ml cold water.
Mince the round eggplant just larger than rice grains and immediately soak it for 5 minutes to reduce bitterness and discoloration.
- 2
Mince the cucumber, myoga, and green chili to the same size.
Wear gloves for the chili and remove seeds and inner membranes according to the desired heat.
- 3
Drain the eggplant and combine it with the cucumber, myoga, and chili.
Wrap everything in a clean cloth and twist firmly to squeeze out as much vegetable liquid as possible.
- 4
Mince the miso-pickled daikon to the same size and mix evenly with the squeezed vegetables.
Press out newly released liquid once more, divide among four bowls, and serve immediately with warm rice, somen, or chilled tofu.
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
「未来へつなごう ばあちゃんの味 かあちゃんの味」（飯山市食の風土記編集委員会）、「ひ孫に伝える100年レシピ ひらがな料理」（信州ひらがな料理普及隊） · Checked: 2026-08-11
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