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 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
editThe 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.[citation needed]
See also
edit- Japanese curry – Japanese-style curry dish
- Kimchi – Korean side dish of fermented vegetables
- Tale of the Seven Lucky Gods – Japanese deities of good fortune
References
edit- ^ "A Japanese Pickles for Curry Rice (Fukujin Zuke)". Food in Japan. Retrieved 2018-01-30.
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