Fukujinzuke

Fukujinzuke

What it is

A Ueno pickle merchant put seven chopped vegetables into a soy and mirin brine in 1877 and asked a writer for a name; he called it after the shichifukujin, the seven gods of fortune. It is simmered and seasoned rather than fermented, which is why it is sweet, stable, and ended up beside every plate of Japanese curry.

In the kitchen

The bright red version is dyed; the undyed one is brown and tastes of soy and ginger rather than of colouring. If you make it, salt and squeeze the vegetables first, then boil the seasoning and pour it over three times on three days — one long simmer reduces everything to mush.

Goes with

Rice Daikon Lotus root Eggplant Burdock root Koikuchi shoyu Hon-mirin Ginger

Same species

Bettarazuke Black radish Cai pu Daikon Dongchimi Iburigakko

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