Bettarazuke (べったら漬) is a type of pickled daikon popular in Tokyo, a sort of tsukemono. It is made by pickling daikon with sugar, salt, and sake without filtering koji. The name bettarazuke is taken[further explanation needed] from the stickiness of koji left over from the pickling process. Bettarazuke has a crisp sweet taste. Bettarazuke has similar figure to takuan, but bettarazuke contains a lot of moisture because it doesn't need sun-drying process.
On the night of every October 19 in the area around Takarada Ebisu shrine, Bettara Ichi (literally, "bettara fair") is held to sell the year's freshly pickled bettarazuke.[1]
References edit
- ^ "Tokyo Tourism Info: October". Archived from the original on 2010-09-18. Retrieved 2011-08-07.
This article needs additional citations for verification. (September 2010) |
 | This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |