Bettarazuke べったら漬け
| Prefecture | Tokyo (東京都) |
|---|---|
| Region | Kanto |
| Japanese name | べったら漬け（べったらづけ） |
| Reading | Bettarazuke |
| Home area | All over the city. |
| Main ingredients | It's called salt. It's called salt. |
History and Origins
If you are hungry, you can use salt-stained large roots to soak them up with soy sauce and sugar. When you carry a piece of goods you buy with a rope, you can tell it's the origin of a young man waving around to a woman, "I'll stick around." It was reported that the art culture was particularly blossoming in the Edo period, and many people in the city of Edo already did not make goods in their homes, and they would buy them at a junk store. It's said that the homes of large families and wealthy merchants had a contract with the farmers of Shibamura to plant enough goods for a year and to deliver the needed amounts as needed. The main source of Tokyo was the z-tab root, which is famous for its corrugated hagigi and the Tohoku Temple, which is the next to the stream, but since both are a little bitter and bitter, it was the main trend to dry and dip it for a long time. If you use the rice more and more frequently, it will be an elegant sweet spot, and it will be considered an essential ingredient for the people's table.
When It Is Eaten
The Edo era was eaten regularly, mainly from autumn to winter, to be prepared with a large crop. Now it's eaten annually.
How It Is Eaten
The radish is peeled, cut in half the length of it, dip salt into a container, and place weight on it for a day. When the water comes up, throw it out of the city, and if the main root becomes soft, we'll dry for half a day and we'll water it out. It's made in about a day. I'll cut it to the size of my favorite food. As the fermentation continues, the acidity becomes stronger, so it is stored in the refrigerator after that.
Recipe
Ingredients
- 11 daikon radish
- 35 g salt
- Mix: 300 g amazake
- Mix: dried red chili, to taste
Method
- Cut the radish into skin, cut it in half on the side and cut it into four squares.
- We put salt on the whole root, place heavy stones in the container, and stay overnight.
- After a night, cut the water and wash lightly.
- I'll add three to the new container and a little bit more.
- Close the container, leave it in the refrigerator for a few days, and it will be finished.
More About Bettarazuke
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 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.
Text adapted from the English Wikipedia article Bettarazuke by its contributors, licensed CC BY-SA 4.0.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.