{"id":2549,"date":"2016-02-29T08:00:13","date_gmt":"2016-02-28T23:00:13","guid":{"rendered":"https:\/\/voyapon.com\/?p=2549"},"modified":"2024-07-10T09:03:06","modified_gmt":"2024-07-10T00:03:06","slug":"kobe-kounanzuke-museum","status":"publish","type":"post","link":"https:\/\/voyapon.com\/kobe-kounanzuke-museum\/","title":{"rendered":"Kobe Kounan Muko-no-Sato Kounanzuke Pickles Museum"},"content":{"rendered":"\n<p>I love pickles; <a href=\"https:\/\/voyapon.com\/secrets-of-japanese-coffee-culture\/\" class=\"ek-link\">coffee<\/a> and tea might top my list of favorite food and drinks but pickles don&#8217;t get any less love from me. Pickles can give insights into how locals once lived. Specifically, how they have developed or adapted to preserve or process their foods, with what they have in abundance and\/or according to their needs. So you can imagine my delight when I chanced upon a museum that offered me more insight into not just pickles, but sake as well.<\/p>\n\n\n\n<p><br>In Kobe, my region, kounanzuke (\u7532\u5357\u6f2c) would be the representative pickles. We might already have read about nadagogou sake (\u7058\u4e94\u90f7\u9152), which is another must-try original; and kounanzuke is no random stranger to nada sake because \u2013 hold your breath \u2013 kounanzuke are pickled by the lees left from nada sake\u2019s production.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><a href=\"https:\/\/voyapon.com\/kobe-kounanzuke-museum\/dsc07312\/\"><img decoding=\"async\" width=\"750\" height=\"500\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07312.jpg\" alt=\"Sake rowing shelves at Kobe pickles museum\" class=\"wp-image-2550\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07312.jpg 750w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07312-650x433.jpg 650w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/a><\/figure><\/div>\n\n\n\n<p><a href=\"https:\/\/www.shinroku.co.jp\/page\/10\" target=\"_blank\" aria-label=\" (opens in a new tab)\" rel=\"noreferrer noopener\" class=\"ek-link\"><br>Kounanzuke, more commonly known as narazuke (\u5948\u826f\u6f2c\u3051)<\/a> outside of the Nada area of Kobe, is believed to have originated from Nara around 700 AD. The name narazuke, which has been found on records from as early as the 15th century, has become a general term to describe foods pickled with salt and sakekasu (\u9152\u7c95; lees from sake production) rather than pickles from Nara, per se.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><a href=\"https:\/\/voyapon.com\/kobe-kounanzuke-museum\/dsc07315\/\"><img decoding=\"async\" width=\"750\" height=\"500\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07315.jpg\" alt=\"Display at Kobe sake pickles museum\" class=\"wp-image-2551\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07315.jpg 750w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07315-650x433.jpg 650w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/a><\/figure><\/div>\n\n\n\n<p><br>The Kobe Kounan Muko-no-Sato Kounanzuke Museum (\u795e\u6238\u7532\u5357\u6b66\u5eab\u306e\u90f7\u7532\u5357\u6f2c\u8cc7\u6599\u9928) was where I stumbled across when searching for original Kounanzuke to taste. Operated by Takashima Alcohol &amp; Foods Company (literal translation of \u9ad8\u5d8b\u9152\u985e\u98df\u54c1\u682a\u5f0f\u4f1a\u793e; established in 1870), the museum offers a quick but useful introduction to Nadagogou\u2019s sake-making history as well as the company\u2019s Kounanzuke tradition, which method has remained unchanged since its first production over a hundred years ago in 1904.<\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter has-nested-images columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/voyapon.com\/kobe-kounanzuke-museum\/dsc07319\/\"><img decoding=\"async\" data-id=\"2553\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07319-433x650-1.jpg\" alt=\"Kobe sake pickles museum, interior view\" class=\"wp-image-2553\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/voyapon.com\/kobe-kounanzuke-museum\/dsc07317\/\"><img decoding=\"async\" data-id=\"2552\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07317-650x433-1.jpg\" alt=\"Kobe sake pickles museum, interior view\" class=\"wp-image-2552\" \/><\/a><\/figure>\n<\/figure>\n\n\n\n<p><br>The first thing that struck me when I entered the museum was the mood of Meiji period it presented. The d\u00e9cor, the production tools, the artifacts that have been preserved; I reckoned that a larger-than-necessary quantity of objects or explanations on display would have seemed misplaced here. The quality of the surviving evidence that exhibited the mood was what provided a great experience.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><a href=\"https:\/\/voyapon.com\/kobe-kounanzuke-museum\/dsc07320\/\"><img decoding=\"async\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07320-650x433-1.jpg\" alt=\"Kobe sake pickles museum, interior view\" class=\"wp-image-2554\" \/><\/a><\/figure><\/div>\n\n\n\n<p>Unexpectedly satisfied by the self-guided tour, I chanced upon the museum manager\u2019s talk on the production of kounanzuke, to two ladies who seemed to be preparing some sort of media materials.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><a href=\"https:\/\/voyapon.com\/kobe-kounanzuke-museum\/dsc07321\/\"><img decoding=\"async\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07321-650x433-1.jpg\" alt=\"Kobe sake pickles museum, interior view\" class=\"wp-image-2555\" \/><\/a><\/figure><\/div>\n\n\n\n<p><br>I learnt that harvested vegetables \u2013 typically white radish, eggplant and melons such as cucumber \u2013 are first processed, pickled with salt, and stored in a vacuumed environment for two to six months. The salt is then removed, and in substitution, lees (i.e. dead or residual yeasts) that usually contain 1-2% alcohol are added to the pickles. The pickles are kept for three more months. After that, old lees are removed, applied anew, and we wait for another three months.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><a href=\"https:\/\/voyapon.com\/kobe-kounanzuke-museum\/dsc07325\/\"><img decoding=\"async\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07325-650x433-1.jpg\" alt=\"Kobe sake pickles museum, interior view\" class=\"wp-image-2557\" \/><\/a><\/figure><\/div>\n\n\n\n<p><br>The process repeats similarly, but replaced with lees of higher alcohol and lower salt content each time. The last step includes adding sugar and mirin to season. The colors of the pickles, ranging from dark brown to almost black, will be the outcome of the length of pickling.<\/p>\n\n\n\n<p>The resulting kounanzuke, unlike the usual salt or vinegar pickles, will have a certain sakekasu flavor and an actual 5-6% alcohol. To answer the question in everyone\u2019s head now: Yes, you can get drunk from eating kounanzuke. However, in theory, one will have to eat over 100 pieces of narazuke in a very short period of time in order to have enough alcohol in blood to be qualified as drunk driving &#8211; which is quite hard to achieve considering the amount of chewing involved.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><a href=\"https:\/\/voyapon.com\/kobe-kounanzuke-museum\/dsc07332\/\"><img decoding=\"async\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07332-650x433-1.jpg\" alt=\"Kobe sake pickles museum, garden\" class=\"wp-image-2558\" \/><\/a><\/figure><\/div>\n\n\n\n<p><br>The tour ended with visiting the museum\u2019s garden (where there is a real bomb shelter) and the most awaited kounanzuke tasting. The pickles offered for sampling &#8211; which may differ by the season &#8211; included a piece of shiitake mushroom, daikon and store-exclusive \u201cNada Mikage-zuke\u201d (\u7058\u30fb\u5fa1\u5f71\u6f2c).<\/p>\n\n\n\n<figure class=\"wp-block-gallery aligncenter has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/voyapon.com\/kobe-kounanzuke-museum\/dsc07339\/\"><img decoding=\"async\" data-id=\"2562\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07339-650x433.jpg\" alt=\"Kobe sake pickles museum, sample dish\" class=\"wp-image-2562\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/voyapon.com\/kobe-kounanzuke-museum\/dsc07338\/\"><img decoding=\"async\" width=\"433\" height=\"650\" data-id=\"2561\" src=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07338-433x650.jpg\" alt=\"Kobe sake pickles museum, exterior\" class=\"wp-image-2561\" srcset=\"https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07338-433x650.jpg 433w, https:\/\/voyapon.com\/wp-content\/uploads\/2016\/02\/dsc07338.jpg 500w\" sizes=\"(max-width: 433px) 100vw, 433px\" \/><\/a><\/figure>\n<\/figure>\n\n\n\n<p><br>Nada Mikage-zuke, which was a mix of small narazuke vegetable pieces and special miso paste, was what I liked the most. But honestly speaking \u2013 and I have heard it multiple times \u2013 kounanzuke is not something that everybody finds suits their palate, especially because of that robust alcohol taste in mouth and aftertaste, whether you like drinking or not.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pickles can give insights into how the locals lived, so you can imagine my delight when I chanced upon a museum that offered me more insight into not just pickles, but sake as well. <\/p>\n","protected":false},"author":1,"featured_media":2561,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"pgc_meta":"","_editorskit_title_hidden":false,"_editorskit_reading_time":0,"_editorskit_is_block_options_detached":false,"_editorskit_block_options_position":"{}","footnotes":""},"categories":[24,21,1412,23],"tags":[1286,1312],"class_list":{"0":"post-2549","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-activities","8":"category-food","9":"category-kansai","10":"category-sightseeing","11":"tag-hyogo","12":"tag-museum"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Japanese Pickles: Learn about the tradition of pickles in Kobe<\/title>\n<meta name=\"description\" content=\"Pickles can give insights into how the locals lived, so you can imagine my 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