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Masuichi-Ichimura Sake Brewery 807 Obuse, Nagano 381-0294 TEL: 026-247-2011 FAX: 026-247-6369
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Kasuzuke
Hoto
Oyaki
Tri-color dumplings
Pickled plums



Ingredients
Sakabone 4kg, eggplant, carrot, celery, squash or other seasonal vegetables as appropriate


Directions
1. Prepare salt water, by dissolving salt in hot water and allowing it to cool.
2. Place vegetables in salt water and let sit overnight. Absorption is enhanced by placing a heavy weight on top.
3. Remove the vegetables and lay them on top of newspaper.
(Do not wash)
4. Wipe vegetables thoroughly to remove water.
5. Mix 4kg Sakabone with 1kg sugar and add the vegetables.
If you let them pickle for a year they will take on an amber color but this time pickle for just three days. The result will be lightly seasoned yet tasty.
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