長野県·郷土料理
Sunki
A refreshing pickle with a pleasant acidity. 'Sunki' is a treasure of Kiso, made without using any salt at all. Sunki is a rare type of salt-free pickle found worldwide, made by lactic acid fermentation of red turnip leaves. In the deep mountains of the Kiso Valley, far from the sea, salt was so precious that people used to say, 'You can lend rice, but never lend salt.' Thus, Sunki was born from the wisdom of preserving food without relying on salt. Its history is said to span at least 300 years, and in 2017, it was registered as a Geographical Indication (GI) product. It can be added to buckwheat grain porridge (sobagome-zosui) or used in miso soup. With its refreshing acidity and the power of lactic acid bacteria, it is a fermented food filled with the wisdom that has helped the people of Kiso survive harsh winters.
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