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.
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
~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.