thumb|Eggplant tsukemono is pickled vegetable made in Japan. Like other forms of kasuzuke, the vegetables are pickled in soft sake lees (sake kasu) with salt, sugar, and mirin and then used to pickle salted vegetables.
thumb|Eggplant tsukemono is pickled vegetable made in Japan. Like other forms of kasuzuke, the vegetables are pickled in soft sake lees (sake kasu) with salt, sugar, and mirin and then used to pickle salted vegetables.
Nasu Karashizuke (eggplant pickled in mustard and sake lees) is a popular type of karashizuke.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).