Narazuke - Nara pickles

Japanese: 奈良漬 - ならづけ

White gourd pickled in sake lees. Generally, this also refers to vegetables pickled in sake lees. The ingredients of the sake lees are well absorbed, and the taste and aroma are excellent, with a tortoiseshell color. Firm-fleshed gourds such as the Daishirouri, Katsurauri, and Taishouri are used, and they are pickled in sake lees or salt. In addition to gourds, cucumbers, eggplants, and watermelons are also used. Mirin lees may be mixed with the sake lees, and shochu, salt, sugar, etc. are added and kneaded together, then the mixture is sealed and matured and stored until it is time to use. The lees are changed in the order of pre-pickling, middle pickling, and main pickling. It cannot be stored for very long. It is called this because it was often made in the Nara region, where sake brewing was originally popular.

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

白うりの粕漬。一般には蔬菜類を酒粕に漬込んだものもいう。酒粕の成分がよくきき，うまみ，香気にすぐれ，べっこう色をしている。うりは肉質の締まった大白うり，かつらうり，大正うりなどが用いられ，粕か塩で下漬をする。またうりのほか，きゅうり，なす，すいかなども用いられる。酒粕には味醂粕を混ぜることもあり，さらに焼酎，食塩，砂糖などを加え練り合せ，密閉して使用時まで熟成，保存する。下漬，中漬，本漬の順に粕を替えて漬けていく。あまり長く貯蔵はできない。元来酒造の盛んであった奈良地方で多くつくられたためこう呼ばれる。

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