Omizuke is a pickle made mainly in Yonezawa City, Yamagata Prefecture. It is an everyday side dish made by finely chopping Yamagata seiritsu greens (Yamagata mustard greens) — the prefecture's signature leafy green — together with vegetables such as daikon radish and carrot, and salt-pickling them. Yamagata seiritsu greens are a variety brought from Chongqing, China in 1904; full-scale cultivation in Yamagata Prefecture began in 1908 and spread across the entire prefecture from the Taisho into the Showa era. Several theories exist about the origin of the name, but the most widely accepted one involves a merchant from Omi. While the thick stalks of pickled Yamagata greens were prized, the leaf tips tended to be left over, and this merchant is said to have chopped up the leftover tips to make a pickle called 'Omi-zuke,' which is said to have become 'Omizuke.' Another theory holds that the name comes from 'momi-zuke' (kneaded pickle), referring to the way the chopped vegetables are kneaded before pickling. Eaten even in the season before pickled greens come into store, Omizuke is a local flavor born from the wisdom of using up precious winter vegetables without waste, and it continues to be made in homes and pickle shops today.
Origin
Several theories exist about the origin of the name, but the most widely accepted one involves a merchant from Omi. While the thick stalks of pickled Yamagata greens were prized, the leaf tips tended to be left over; feeling it was a waste to discard them, the merchant is said to have chopped them up to make a pickle called 'Omi-zuke,' which is said to have become 'Omizuke.' Another theory holds that the name comes from 'momi-zuke' (kneaded pickle), referring to the way the chopped vegetables are kneaded before pickling.
History
The main ingredient, Yamagata seiritsu greens, is a variety brought to Japan from Chongqing, China in 1904, and full-scale cultivation began in Yamagata Prefecture in 1908. From the early Taisho era it became possible to save seed locally, and by the Showa era cultivation had spread across the entire prefecture. As this happened, Omizuke became established as a household staple born from the wisdom of using up vegetables without waste during the deep snows of winter.
Features
Omizuke is made by finely chopping Yamagata seiritsu greens, daikon radish, and carrot, then salt-pickling them together with Jerusalem artichoke and shiso seeds. It is eaten even in the season before pickled greens come into store, and is loved as a versatile everyday dish used not only as a side for rice but also as a filling for onigiri, an ingredient in ochazuke, and a mix-in for fried rice.
Main Ingredients
Food Culture
Omizuke is an everyday dish born from the wisdom of chopping up precious winter vegetables to use them without waste. It is eaten even in the season before pickled greens come into store, and it continues to be made in homes and pickle shops centered on Yonezawa.
How It Differs from Home Cooking
At home, the basic method is to chop Yamagata seiritsu greens with daikon and carrot and salt-pickle them, but pickle shops often steep the vegetables in a special soy sauce-based marinade flavored with dried squid or kelp, so the seasoning varies from household to household and shop to shop.
Famous Shops
有限会社後藤商店（漬物の丸昌）
山形県米沢市窪田町窪田413-3
A pickle shop in Yonezawa City that makes and sells additive-free Omizuke. It is known for hand-kneading the chopped greens and pickling them in a soy sauce-based marinade made with dried squid and kelp.
View details →| Omizuke | A fermented pickle of chopped Yamagata seiritsu greens, daikon, and carrot. It is sold at pickle shops in Yonezawa City and elsewhere, with 100g packages available from around a few hundred yen.Where to buy →PR |
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FAQ
Q. What is the origin of the name 'Omizuke'?
A. There are several theories, but the most widely accepted one is that the name comes from 'Omi-zuke,' a pickle made by a merchant from Omi who chopped up the leaf tips of Yamagata greens that tended to be left over. Another theory traces the name to the way the chopped vegetables are 'kneaded' (momu) before pickling.