Dish

Fukujinzuke

Fukujinzuke is a mixture of seven different vegetables, including daikon radish, eggplant, lotus root, cucumber, and ginger, that are pickled in a mixture of soy sauce, mirin, and sugar. The name "Fukujinzuke" means "lucky god pickles," and the seven vegetables are said to represent the seven gods of fortune in Japanese mythology. This condiment is commonly served with Japanese curry, but can also be used as a topping for rice or noodles.

Asian cuisine› East Asian cuisine› Japanese cuisine

Pickling

Origins and history

Fukujinzuke originated in the Edo period (1603-1868) in Japan. It was originally made with only daikon radish, but over time, other vegetables were added to the mix. Today, it is a popular condiment in Japanese cuisine.

Dietary considerations

Fukujinzuke is vegan and gluten-free.

Variations

There are many variations of Fukujinzuke, with different combinations of vegetables and seasonings. Some versions include shiso leaves, carrots, or burdock root. Some recipes also call for the addition of sake or rice vinegar.

Presentation and garnishing

Fukujinzuke is traditionally served in a small dish or bowl, and can be garnished with sesame seeds or chopped scallions.

Tips & Tricks

To make Fukujinzuke, be sure to slice the vegetables thinly and evenly so that they pickle evenly. It is also important to use high-quality soy sauce and mirin for the best flavor.

Side-dishes

Fukujinzuke is commonly served with Japanese curry, but can also be used as a topping for rice or noodles. It pairs well with other Japanese dishes, such as tempura or teriyaki.