# Crimson Turnip Pickles ｜ Our Regional Cuisines

**Cuisine Name**: Crimson Turnip Pickles

**Region**: Our Regional Cuisines

## Main Lore Areas
Matsuyama Region

## Main Ingredients Used
Crimson pickles, bitter orange (daidai) juice, sugar

## History, Origin, and Related Events
This pickle is made from a traditional vegetable known as the crimson turnip (hinokabu), which is featured in the Ehime folk song "Iyo Bushi." The pickles have an aroma of bitter orange and a sweet and tangy flavor, resulting in a clean yet rich finish.Historically, over 300 years ago, when Tadatomo Gamo was transferred to Matsuyama, he transplanted turnips from his ancestral land in Hino, Gamo County, Omi Province (now Shiga Prefecture), marking the beginning of the crimson pickle's history. The original “Omi Hinokabu” variety was then adapted and improved to suit the Matsuyama region and became a local specialty.The vibrant crimson color of the turnip is a result of the anthocyanin pigments in the turnip reacting with the bitter orange juice. Even the renowned haiku poet Shiki Masaoka, who had connections to Ehime, composed a haiku praising this pickle: "Crimson turnips, around the meal tray, a scene of spring." Loved by many, this pickle evokes nostalgia for those who have left their hometowns.

## Opportunities and Times of Eating Habits
This unique Matsuyama pickle is an essential ingredient in New Year's osechi dishes, and traditionally has been made by each household. There is a belief that if the turnip’s crimson color is vibrant, the new year will be a good one, making it an auspicious and cherished pickle. This is especially so if the turnips of the first harvest are a bright red.

## How to Eat
To prepare, the turnip is thoroughly washed and peeled, then soaked in plenty of water to remove any impurities overnight. The turnip is then sliced into rounds, salted, and left to rest for about 4-5 days. The daidai (bitter orange) is sliced into rounds to extract bitter orange juice, which is locally referred to as “daidai vinegar,” due to its bitterness.. The sliced turnip is then soaked in the bitter orange juice and sugar mixture. After about a week, the flavors meld together and become delicious. The pickles can be cut into preferred sizes for consumption, julienned for salad toppings, or minced and mixed into rice. For those who dislike a sour taste, adding soy sauce can mellow out the flavor and add richness.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)As a local specialty often given as a gift from Matsuyama, these pickles are in high demand right when they are in season during the year-end gift-giving season. Pre-packaged options are popular for home use. They also make appearances on school lunch menus.

## Ingredients
- Crimson turnips: 1kg
- Salt (5% of the weight of the turnips): 50g
- Bitter Orange Juice (sub. Rice vinegar): 300-350ml
- Sugar: 250g
- White vinegar: to taste

## Recipe
1. 1. Thoroughly wash the crimson turnips, remove any blemishes or imperfections, peel the skin, and soak it in plenty of water overnight to remove any impurities.
2. 2. Slice the turnips from step 1 into rounds, salt them, and let them sit for about 4-5 days.
3. 3. Drain the excess moisture from the turnips prepared in step 2.
4. 4. Slice the bitter orange (daidai) into rounds and squeeze out the juice.
5. 5. Combine the juice from step 4 and sugar (adjust to desired sweetness), then soak the turnips from step 3 in the mixture. After about a week, the flavors will meld together and become delicious. (For better color, you can add regular vinegar to the bitter orange juice).

## Provider Information
provider : Recipe source: "The Story of Ehime’s Local Cuisine" (Supervised by Ms. Shoko Watanabe, Ehime Local Promotion Association)

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