The pickles that rank in the highest echelon of pickling culture inherited from ancient Japan
Narazuke is the first pickles that appears in ancient Japanese literature. It used to be treasured as a present offered to the Imperial Court since the imperial family resided in Heijokyo (ancient name of Nara). Vegetables like melon cucumber, eggplant and gourd were picked in sake lees. Particularly noteworthy is the overabundant amount of care devoted in the making. The pickling bed is changed repeatedly according to the characteristics of the vegetables that are pickled. The total aging period spans over multiple years. Through this laborious process, the vegetables reach their maturity, evolving into a premium form of food that features a deeply concentrated flavor augmented by well-balanced natural sweetness. This is indeed the alchemical model of the rich fermented food catalog developed in Japan.
どう作って食べるか / HOW TO MAKE & EAT
❶After completing the pretreatment of seasonal vegetables, rest them in salt for a tentative period.
❷Create a pickling bed by mixing salt and sake lees that have been aged for about half a year. Place the salted vegetables in this bed.
❸Change the pickling bed repeatedly according to the characteristics of the vegetables that are pickled and wait for the vegetables to age and reach their maturity in the repeatedly updated pickling bed for two to five years.
As a pickles
▶食べられている地域 / Regions where it is eaten
▶微生物の種類 / Types of microorganisms
Yeast and lactic acid bacteria