VEGETABLEA WORLD COOKING RECIPE
JAPANESE. SCALLION SWEET PICKLES (PRESERVED) ("Rakyo no amzu zuke")
Schedule time
1 month
Origin
Japanese dish
Recommended time to eat
Every meal
Recommended for
All people
Accompanied drinks
Pickles ?
Composition(Per 100g. or 3.5 oz)
Energy 125 Kcal, Water 64.9 %, Protein 0.8 %, Fat 0.2 %,
Non-Fibrous 31.0 %, Fiber 0.6 g, Ash 2.5 %, Calcium 16 mg,
Phosphorus 23 mg, Iron 1.2 mg, Sodium 940 mg,
Potassium 41 mg, Retinal 0 mg, Carotene 0 micron g,
Retinal Potency 0 IU, Thiamin 0.01 mg, Riboflavin 0.01 mg,
Niacin 0.2 mg, Ascorbic acid 0 mg.
Compositionwas calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
It is made every year in the home. Condiment of rice curry,
Ingredients (700 Kg or 25 oz.)
Soak
1350 g or 48 oz. of scallion"Rakyou", 2000 Kg. or 70 oz. wihout trimming.
270 g or 10 oz. of Salt.
1350 g of 48 oz. of water
Pickles
1380 g or 48 oz. scallion
215 g or 8 oz. sugar
828 g or 29 oz. of vinegar (acid 4.7%)
5.4 g or 1/5 oz. salt
0.5 g or 1/10 oz. chilli pepper
331 g or 12 oz. water
2759.9 g or 97 oz. of total (2759.9 g or 97 oz. Yield)
Directions
Soak
1. Soak scallion 2 weeks with salt, water. stir sometimes.
2. Strain.
3. Soak scallion 2 days with water.
4. Strain.
Pickles
5. Bring to boil sugar, vinegar, salt, chilli pepper and water.
6. Cools.
7. Puts 4. in the bottle.
8. Puts 6. in the bottle.
9. lids.
10. Keeps in the room temperature. pH is 4.0
Photo
Left: chilli pepper
7 JAN. 2004 Re.
4 JAN. 2002