noun
sagohachi-zuke; pickles made with sagohachi base
A regional pickle from Fukushima, Yamagata, and Akita prefectures. Vegetables, seafood, or mushrooms are pickled in a base of salt, rice koji, and rice (the 3:5:8 ratio gives the name).
See also: 三五八
三五八漬けは東北地方の伝統的な漬物です。
Sagohachi-zuke is a traditional pickle from the Tohoku region.
この三五八漬けは、野菜の旨味が引き立っています。
This sagohachi-zuke brings out the flavor of the vegetables.
Refers to the pickling base itself (salt, rice koji, rice in a 3:5:8 ratio), while 三五八漬け is the finished pickle.
From the ratio of ingredients in the pickling base: 三 (3 parts salt), 五 (5 parts rice koji), 八 (8 parts rice).