三さ五ご八はち

noun

sagohachi; pickling base of salt, rice kōji, and cooked rice

A traditional Japanese pickling base, typically made with salt, rice kōji, and cooked rice in a 3:5:8 or 3:8:5 ratio. Used for making 三五八漬け (sagohachi-zuke) pickles.

See also: 三五八漬け

• 三さ五ご八はちで野や菜さいを漬つけると、まろやかな味あじになる。

  When you pickle vegetables with sagohachi, they get a mellow flavor.

• この三さん五ご八はちは、塩しおと麹こうじと米べいを3:5:8の割わり合あいで混まぜて作つくります。

  This sagohachi is made by mixing salt, kōji, and rice in a 3:5:8 ratio.