Pickle the whole watermelon! Local pickle "Watermelon Pesora (Pechora) Pickled" [Yamagata Prefecture]

With summer in full swing, it's the perfect season for delicious watermelons! Did you know that Yamagata Prefecture, which boasts the third-largest watermelon production in Japan (*), has a type of pickle made by pickling whole watermelons, rind and all ? This time, we'll introduce you to Yamagata's local pickle, "Suika no Pesora (Pechora)-zuke." *Data: Ministry of Agriculture, Forestry and Fisheries, "Crop Statistics Survey, Crop Condition Survey (Vegetables)," 2020 harvest

---

What is watermelon pesora(pechora)pickles?

Suika no Pesora(Pechora)picklesare a relatively new type of pickle, first sold in 2002 in Obanazawa City, Yamagata Prefecture, a region famous for its watermelons.

---

Eco-friendly pickles born from the idea of ​​"waste not"

In order to grow watermelons as large as possible, small fruits that grow on the same plant are removed

The fruit that was picked was immature, tasted bad and had a thick skin, so there was no option but to discard it without eating it

We wondered if there was a way to make this food more palatable, and came up with the idea of ​​pickling watermelon in pechora (pechora)

---

First of all, what is "Pesora (Pechora) Pickle"?

Unless you're from Yamagata Prefecture, you probably haven't heard of "pesora (pechora) pickles." Pesora (pechora) pickles are a traditional pickled eggplant dish that originated in Oishida Town, Yamagata Prefecture, and has been eaten mainly in the Kitamurayama region (northern inland area).

There are several theories about the origin of the word "pesora (pechora)."

• The eggplant has absorbed the water and become soft
• A dialect that expresses a light or mild taste

The eggplant is soaked in water to remove the color, and then pickled in salt and chili peppers, giving it a spicy kick

---

A delicious way to pickle watermelon: "Pesora (Pechora) Pickling"

"How can we eliminate the grassy taste unique to watermelon and make it delicious?"

After much trial and error, the method they discovered was the traditional pickling method of "pesora (pechora) pickles" from their hometown of Yamagata.

---

Maintain your youthfulness! Packed with the super amino acid "citrulline"!

In fact, pickled watermelon (pechora) is packed with citrulline , an ingredient essential for recovering from fatigue and maintaining youthfulness. Citrulline is a type of amino acid discovered in watermelon, and is also known as a "super amino acid ," with various effects currently being recognized.

• Improved athletic performance
• Improve blood flow
• Prevention of arteriosclerosis
• Eliminates coldness and swelling

etc

Citrulline, which has beneficial effects for people of all ages and genders, is a popular health ingredient that is also sold as a supplement

Watermelon naturally contains a lot of citrulline, but the skin contains twice as much citrulline as the red flesh

Watermelon pesola (pechora) pickles use the entire watermelon rind, which is usually discarded, making it a healthy food rich in citrulline.

It's a pickle that's both delicious and healthy—a win-win!

---

Introducing a recipe for pickled watermelon

Despite its cute appearance, pickled watermelon (pechora) has a spicy kick that adults will appreciate. It's delicious
eaten on its own, but it's also versatile as an ingredient or condiment, making it a great addition to your everyday cooking!

This time, we will introduce some of the recipe variations using pickled watermelon

---

A great snack to go with alcohol

Watermelon pickled in pesola (pechora) is a perfect snack to accompany alcoholic beverages.
In the summer, why not enjoy it chilled with beer or sake?

---

Finely chop it and use it for fried rice

It can be used as an ingredient in fried rice, just like takana (pickled mustard greens).
I actually tried making fried rice using pickled watermelon pesora (pechora).

The soft texture and mild spiciness of the pickled pezo (pechora) adds a nice accent to the flavor, making it the perfect accompaniment to fried rice!

---

On toast

It might seem like an unusual combination, but it goes surprisingly well on toast, just like pickles.
Lightly fry it with an egg and put it on toast for a delicious egg pesola (pechora) pickled toast, perfect for breakfast!
The key is to add plenty of mayonnaise.
The subtle tanginess of the watermelon pesola (pechora) pickles makes it a great choice for an adult breakfast.

---

As a topping for beef bowl

It tastes great on top of beef bowls, just like pickled ginger.
Its aroma is milder than pickled ginger, so it won't overpower the flavor of the beef bowl.

---

As a side dish for curry

It's also delicious served as a side dish with curry, cut into small pieces, instead of fukujinzuke (pickled vegetables).
Since the spiciness of the chili peppers is thoroughly infused, it works well as a way to adjust the spiciness of a milder curry.

---

summary

I learned that watermelon pesora (pechora) pickles are an eco-friendly pickle made using traditional methods from Yamagata Prefecture, fulfilling the desire to make delicious use of small watermelons that would otherwise be thrown away. You

can also order them online, so why not give them a try?

---