🍚 Sushiko

“Sushiko” is a traditional dish which has been eaten by the local people, particularly those living in the northwestern part of Tsugaru, along the Sea of Japan. Glutinous rice is steamed and mixed with “Furuzuke” (=well pickled vegetables) of red shiso leaves, cabbage, and cucumbers. The dish is left to ferment to create lactic acid. During the Edo period, the land of the northwestern part of Tsugaru was cultivated for rice farming. Each family would make “Sushiko” using rice and store it in an 18-liter wooden barrel as preservation food for the winter. “Sushiko” was also often eating during breaks from farming to recover strength. Another name for this dish is “Aka-meshi” (=red rice).