Nara Narazuke
At a glance
| Name | Nara Narazuke (Narazuke) |
|---|---|
| Prefecture | Nara |
| Region | Kansai |
| Type | Vegetables repeatedly matured in sake lees |
What is it?
Narazuke salt-cures white melon, cucumber, small watermelon, ginger or other vegetables, then moves them through fresh beds of sake lees repeatedly until they turn amber-brown, crisp and intensely aromatic.
History and local context
Lees-pickling has a very long history in Nara and became a prominent regional gift in the Edo period. Earlier kasuzuke likely used sediment from less-refined sake before pressed sake lees became standard.
How to enjoy it
Wipe off excess lees, slice very thinly and pair with rice, tea or cheese. The pickle can retain alcohol, so check the label and avoid serving it to children, pregnant people, drivers or anyone avoiding alcohol; refrigerate after opening.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Nara Narazuke from?
It is associated with Nara, in the Kansai region of Japan.
What kind of food is Nara Narazuke?
This guide classifies it as vegetables repeatedly matured in sake lees. See the overview for its defining ingredients and texture.
Can I order Nara Narazuke online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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