Narazuke
Narazuke (ならづけ、奈良漬) is a type of traditional pickle produced in Nara Prefecture, Japan. Making pickles using the byproduct of alcohol was first widely used in the Korean Peninsula during the time of Three Kingdoms. It was then spread to Japan, which later evolved into the current form of pickles produced in Nara Prefecture.
It is a pickle made from fresh fruit or vegetables that are soaked in salt and sake-no-kasu. Sake-no-kasu is a kind of waste from making sake,[1] so that sake[2] itself is not used. Making good quality narazuke takes a very long time. Some certain expert say it take at least 3 to 4 years.[1]
Narazuke Media
Gindara (sablefish) kasuzuke from a market in San Francisco, California.
References
- ↑ 1.0 1.1 "奈良土産には奈良漬けをどうぞ｜今西本店の純正奈良漬け|製造工程".
{{cite web}}: Check|url=value (help) - ↑ "Traditional Japanese pickle NARAZUKE". SHINROKU ONLINE NET SHOP. 2015. Archived from the original on 30 July 2018. Retrieved 19 July 2018.
