# Karimori Kasuzuke ｜ Our Regional Cuisines

**Cuisine Name**: Karimori Kasuzuke

**Region**: Our Regional Cuisines

## Main Lore Areas
Throughout the Prefecture

## Main Ingredients Used
Karimori, Sake Lees (Kasu)

## History, Origin, and Related Events
Karimori and Early Harvest Karimori are types of white melons cultivated for pickling in the Nobi Plain region since the Meiji era. They are recognized as traditional vegetables of Aichi Prefecture. Currently, they are mainly produced in Kiyosu City and Oguchi Town, Niwa District. As the alternative name "Katauri" suggests, they are very firm melons and are rarely consumed outside of pickling. Their thick and compact flesh provides a satisfying texture when pickled, offering a crisp bite.The Chita Peninsula, situated to the south of the Nobi Plain, has historically enjoyed good transportation access and was a region where brewing industries thrived. At its peak, there were over 200 sake breweries in the area. The proximity to the region where Karimori was produced might have led to the tradition of using the abundant sake lees from these breweries to create Kasuzuke (pickled with sake lees). It is also sometimes pickled alongside Moriguchi Daikon, a specialty of Fuwa District, which is known as "Moriguchi-zuke" and is also recognized as a Nagoya specialty.The name "Karimori" comes from the fact that even when pickled, it maintains a crispy texture (from ‘kari’ meaning crispy in Japanese), making it a delightful accompaniment to rice.

## Opportunities and Times of Eating Habits
Karimori is in season during the summer, like most melons. After being harvested from July to August, "Karimori Kasuzuke" is prepared. It is strongly associated with summer pickles. It can also be enjoyed as nukazuke (fermented in rice bran) or shiozuke (salted).

## How to Eat
The process involves cutting Karimori in half lengthwise, removing the seeds, and arranging them in a pickle barrel while rubbing them with a large amount of salt. A weight is placed on top to release the water. Next, the Karimori, with excess water wiped off, is coated with mirin lees and divided into small portions in plastic bags for pickling. After letting it rest for about 3 weeks, it is ready to be consumed.If left to mature with changing sake lees for over a year, it turns a deep amber color and the aroma and umami of the sake lees intensify. Aside from being a rice accompaniment, it pairs well with alcohol and serves as a palate cleanser for rich dishes.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Due to the aging of producers, the production of Karimori itself is shrinking, prompting active efforts to welcome new producers. Events involving Karimori harvesting and pickling experiences are also held. As the harvest season approaches, Karimori can be spotted more frequently in supermarkets and other stores, and there are still households that pickle it at home.

## Ingredients
- Karimori: 1 kg
- Salt: 200 g
- Weight: approximately 2 kg
- Mirin lees: 400 g

## Recipe
1. 1. Cut Karimori in half lengthwise and remove the seeds.
2. 2. After removing the fibres fill the cavity with salt, place the Karimori halves side by side with their backs and fronts touching, cover with a lid, and place a weight on top.
3. 3. Let it pickle for about 2 days (48 hours) until water rises.
4. 4. Drain in a strainer, pat dry with a cloth until the surface is dry and allow it to air-dry until the surface is dry.
5. 5. Coat with mirin lees evenly, divide into plastic bags, and pickle.
6. 6. Place it in the refrigerator for about 3 weeks until ready to eat.

## Provider Information
provider : Recipe Source: "50 Selections of Local Aichi Recipes"

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