Narazuke facts for kids
Narazuke (ならづけ、奈良漬) is a special type of traditional pickle from Japan. It first started in Nara Prefecture.
Narazuke is made from fresh fruit or vegetables. These are soaked in salt and something called sake-no-kasu. Sake-no-kasu is a leftover part from making sake (Japanese rice wine). So, the pickle doesn't use the sake drink itself. Making good Narazuke takes a very long time, sometimes several years!
What is Narazuke?
Narazuke is a popular Japanese pickle. It has a unique taste and smell. People often eat it with rice or as a side dish. It's known for its crunchy texture.
How is Narazuke Made?
Making Narazuke is a long process. First, fruits or vegetables like cucumbers, melons, or gourds are chosen. They are washed and salted. This helps to remove extra water.
Next, they are put into a special paste called sake-no-kasu. This paste is made from the leftover parts of rice after sake is brewed. The vegetables soak in this paste for a long time. They might be moved to fresh sake-no-kasu several times. This soaking process gives Narazuke its special flavor and helps it last a long time.
History of Narazuke
Narazuke has a very old history in Japan. It is believed to have been made for over 1,300 years! It was first made in the Nara region, which was once the capital of Japan. Because of its long history, Narazuke is seen as an important part of Japanese food culture.
Images for kids
-
Gindara (sablefish) kasuzuke from a market in San Francisco, California.
See also
In Spanish: Kasuzuke para niños
