岩手県·漬物
Kinkon-zuke
When sliced into rounds, the cross-section reveals a colorful pattern resembling a flower. This is Iwate's Kinkon-zuke, often called a 'work of art in pickling,' featuring carrots, burdock, daikon radish, and bracken wrapped in kombu and tucked inside the melon. It is made by stuffing ingredients into hollowed-out melons and allowing them to mature slowly in a miso bed. There are various theories regarding its name; one legend says it was named 'Kinkon' (Golden Wedding) because the deepening flavor over time is likened to a married couple who stay together for many years. It is a historic dish said to have been made since around the end of the Edo period. Please enjoy the carefully cultivated flavors, thinly sliced, as an accompaniment to tea or as a side for your alcoholic drinks.
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