Fukujinzuke
Sign in to saveis 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.
In the Vinony graph
Vinony's link graph records 12 inbound references to Fukujinzuke, and connects out to Cucumis sativus, Solanum melongena and carbohydrate.
It is catalogued under the topic Japanese pickles.
Vinony links it to 9 Wikipedia language editions.
Key facts
- Food.name
- Fukujinzuke
- Food.image
- Fukujinzuke.jpg
- Food.type
- Condiment
- Food.country
- Japan
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.served
- Warm
- Food.main_ingredient
- Daikon radish
- Food.minor_ingredient
- Japanese eggplant
- Food.serving_size
- 100 g
- Food.calories
- 85
- Food.protein
- 3.24
- Food.fat
- 0.12
- Food.carbohydrate
- 40
via Wikipedia infobox
Wikidata facts
Show 1 more fact
- Commons category
- Fukujinzuke
Sources (3)
via Wikidata · CC0
~1 min read
Encyclopedic overview
3 sectionsContents
- Relation to Japanese folklore
- See also
- References
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.
== Relation to Japanese folklore ==
Excerpted from Wikipedia’s “Fukujinzuke” article, available under the CC BY-SA 4.0 licence.