Mishima-machi, a small mountain village in the Aizu region, is known for kouji-zuke — vegetables pickled and fermented using rice kouji (the mould culture also used in sake and miso production), a preservation tradition passed down through generations of local households to survive the region’s long, snowbound winters. The result is a mildly sweet, umami-rich pickle distinct from vinegar-based tsukemono, sold at farm stands, local markets and specialty shops throughout the village.
🗓️ At a Glance
| Location | Mishima-machi, Fukushima |
| Hours | Farm stands typically 9:00–16:00 |
| Admission | Pickles from ~¥300–500 per pack |
| Time needed | 20–30 min |
| Best time | Year-round; autumn for fresh harvest varieties |
What to Try
- Kouji-zuke, mildly sweet fermented pickles unique to the region.
- Farm stands selling home-fermented varieties by local households.
- A traditional preservation craft passed through generations.
- Seasonal vegetable varieties, freshest around autumn harvest.
Combine Your Visit
- Combine with a scenic drive through the Aizu mountain region.
- Pair with Ouchijuku sightseeing.
- Read our Fukushima overview .
Getting There
- By car: the most practical way to reach this rural mountain village.
- By train + bus: JR to a nearby station, then infrequent local bus.
Tips
Farm stands may have limited hours or close early once stock sells out — visit earlier in the day for the best selection. Kouji pickles make a compact, shelf-stable souvenir to take home.
