Narazuke

About Narazuke

Narazuke (narazuke) is a traditional fermented food born in Nara, the oldest capital in Japan. This tsukemono, which was developed as a preserved food during the Heijokyo era, is characterized by a unique deep flavor created by salting vegetables such as melons, cucumbers, eggplants, and ginger and then aging them for a long period of time with sake lees from local sake.

Narazuke's manufacturing method is completed by the “kasuzuke manufacturing method,” where sake lees are fermented over a long period of time while replacing sake lees many times. The flavor of sake lees changes during this process, and the rich aroma and richness soak into the vegetables. Most of the sake lees used are of high quality, produced from local sake from Nara, and the power of fermentation brings out a deeper flavor.

On the nutritional side, narazuke contains lactic acid bacteria and dietary fiber unique to fermented foods, and can be expected to have the effect of regulating the intestinal environment. It is also rich in amino acids derived from sake lees, and is said to be useful for beautiful skin and maintaining health. However, since it contains a lot of alcohol, children and those who are not good at alcohol should be careful.

Narazuke has an excellent flavor not only as a companion to white rice, but also as an ingredient in ochazuke and Japanese-style tartar sauce. In recent years, new ways to enjoy a fusion of Japanese and Western cuisine, such as canapes combined with cream cheese and pairing with wine, are attracting attention.

Be sure to experience the deep flavor of Narazuke, which has been nurtured by a history spanning 1,300 years.

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