すしこ

English Version

Features of Sushiko

A “rice pickle” from Northwestern Tsugaru

Sushiko is a local dish in which steamed glutinous rice is combined with red shiso, purple cabbage, and salted cucumbers, then (traditionally) lightly lactic-fermented. It’s a uniquely Tsugaru idea—rice as a side for rice. Also known as “aka-meshi” (“red rice”), it served as a winter preserve and a portable bite during farm work.

Natural color from red shiso & purple cabbage

Pigments from pretreated red shiso and purple cabbage tint the rice a vivid pinkish red. As fermentation progresses, acidity rises and the flavor settles into a refreshing sweet-tart balance.

How it differs from “izushi”

Unlike izushi (rice sushi) that uses fish and koji, sushiko is built mainly from rice and vegetables—a “rice pickle” nurtured by the region’s fermentation culture.

Recipe

Ingredients (about 6–8 servings)

• Glutinous rice … 300 g (about 2 rice cups)
• Cucumbers … 3 (thinly sliced; salted and squeezed)
• Red shiso leaves … 60 g (salt-massaged, rinsed, well squeezed)
• Purple cabbage … 300 g (salt-massaged, then rubbed with a little vinegar & sugar to draw out color)
• Dried red chili … 1/3 (thinly sliced)
• Vinegar … 1–2 tbsp
• Sugar … 1 tsp
• Salt … a pinch (to adjust)

Instructions

1. Prep: Salt the cucumber slices, leave briefly, then rinse and squeeze well. For red shiso and purple cabbage, salt-massage each separately, rinse, and squeeze dry. For the cabbage, rub in a little vinegar and sugar to express a richly colored “juice.”
2. Cook rice: Steam (or cook) the glutinous rice slightly firm. Cool to lukewarm.
3. Tint the rice: In a bowl, sprinkle the cabbage “color juice” over the cooled rice and loosen gently until evenly pink. Mix in the chili.
4. Combine: Fold in the purple cabbage → squeezed cucumbers → red shiso, in that order. Season with vinegar and sugar in small additions; fine-tune with a pinch of salt.
5. Meld: Pack into a sanitized container, press plastic wrap directly on the surface, and set a light weight on top. Refrigerate at 5–8 °C for ½–1 day to let flavors settle.
6. Serve: Lightly drain and plate. Enjoy a small amount alongside freshly cooked rice—rice as a “rice condiment.”

Chef’s Tips

• This is a quick, non-fermented home version (traditional recipes used pre-fermented cucumbers and short lactic fermentation). If acidity is too gentle, add a splash more vinegar; if too sharp, a pinch of sugar rounds it out.
• For a clean look and non-sticky grains, first tint the rice with the cabbage juice, then layer in the vegetables in sequence.

Nutritional Value (per serving, approx.)

• Calories: ~120–180 kcal
• Protein: 2–4 g  /  Fat: 0–2 g  /  Carbohydrates: 25–38 g

A rice-based fermented-style side. Small portions satisfy, and the light sweet-tart profile eats well even in warm seasons.

History

Born of Tsugaru’s rice-belt preservation culture

As fields expanded in the Edo era, households in northwestern Tsugaru packed sushiko into large tubs for winter keeping. It also fueled labor during fieldwork and is sometimes called “aka-meshi.”

A “rice pickle” carried forward

Though fewer people make it at home today, production by local groups, roadside markets, and media features are helping pass the tradition on.