Fukujinzuke
Fukujinzuke (福神漬) is a condiment in Japanese cuisine, commonly used as relish for Japanese curry. In fukujinzuke, vegetables including daikon, eggplant, lotus root and cucumber are finely chopped, then pickled in a base that is flavored with soy sauce. The end result has a crunchy texture.[1]
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| Type | Condiment | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Japan | ||||||
| Serving temperature | Warm | ||||||
| Main ingredients | Daikon Radish | ||||||
| Ingredients generally used | Japanese Eggplant | ||||||
| 85 kcal (356 kJ) | |||||||
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Relation to Japanese folklore
The name originates from the tale of Seven Lucky Gods. In homage to the name, some varieties of fukujinzuke consists of seven different kind of vegetables, adding sword beans, perilla, shiitake mushrooms and/or sesame seeds to the four main ingredients. Lotus root is sometimes replaced with the similarly sweet and crunchy carrot, and the red varieties often add sliced beetroot for color.[2]
See also
- Japanese curry – Japanese style curry dish
- Kimchi – Traditional Korean side dish of salted and fermented vegetables
- Tale of the Seven Lucky Gods – Japanese deities believed to grant good fortune
References
- "A Japanese Pickles for Curry Rice (Fukujin Zuke)". Food in Japan. Retrieved 2018-01-30.
- "Fukujinzuke pickles". HealthyTokyo.com. Retrieved 2018-01-30.
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