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

Summer is in full swing, and the delicious season for watermelon has arrived!
Did you know that

Yamagata Prefecture, which boasts the third largest watermelon production in Japan (※), a pickle made by pickling the whole watermelon with the skin on we will introduce

Yamagata's local pickle, "Watermelon Pesora (Pechora) Pickled." *Data: Ministry of Agriculture, Forestry and Fisheries "Crop Statistics Survey, Crop Status Survey (Vegetables)" Reiwa 2 harvest

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What is Pechora

Pechora pickled watermelon is a relatively new pickle that was first sold in 2002 in Obanazawa City, Yamagata Prefecture, which is famous for its watermelons.

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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)

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

Unless you're from Yamagata Prefecture, you're probably not familiar with the term

"pesora (pechora) pickles." Pesora (pechora) pickles are a traditional eggplant dish that originated in Oishida Town, Yamagata Prefecture, and has been eaten mainly in the Kitamurayama region (northern inland).

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

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

"How can we get rid of the characteristic green smell of watermelon and make it still taste delicious?"

After much trial and error, they discovered the solution: a method for making "pesora (pechora) pickles," a traditional pickle from their hometown of Yamagata.

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

In fact, pickled watermelon contains a lot of

citrulline, Citrulline is a type of amino acid discovered in watermelon, and "super amino acid," and is currently recognized for its various effects.

• 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 pechora (pechora) pickles use the whole skin, which is usually thrown away without being eaten, so they can be said to be a healthy food that is rich in citrulline. It's

delicious and good for your health, so it kills two birds with one stone!

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Introducing a recipe for pickled watermelon

Despite its cute appearance, watermelon pechora (pechora) pickles have a spicy kick that adults will love.
Not only can you eat it as is, but it's also versatile enough to use 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

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A great snack to go with alcohol

Watermelon pechora (pechora) pickles are also a great snack to go with alcohol.
In the summer, why not chill them and enjoy them with beer or sake?

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Finely chop it and use it for fried rice

It can also be used as an ingredient in fried rice, just like takana.
I actually tried making fried rice using pickled watermelon.

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!

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On toast

It's a bit of an unexpected combination, but it goes well on toast like pickles.
Lightly toast it with an egg and place it on toast to make egg pesora (pechora) pickled toast, perfect for breakfast!
The key is to pour on plenty of mayonnaise.
The slight tartness of the watermelon pesora (pechora) pickled is a perfect match for an adult breakfast.

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As a topping for beef bowl

It is delicious on beef bowls like pickled ginger.
Its aroma is milder than that of pickled ginger, so it does not interfere with the aroma of the beef bowl.

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As a side dish for curry

It is also delicious to cut it into small pieces and add it to curry instead of fukujinzuke.
The spiciness of the chili peppers is well infused, so if you add it to a sweet curry, it will do a good job of adjusting the spiciness.

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summary

It turns out that watermelon pesora (pechora) pickles are an eco-friendly pickle that uses traditional Yamagata methods to make delicious small watermelons that would otherwise be thrown away. You

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

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