Fukujinzuke

Fukujinzuke

Type	Condiment
Place of origin	Japan
Serving temperature	Warm
Main ingredients	Daikon Radish
Ingredients generally used	Japanese Eggplant
Food energy (per 100 g serving)	85 kcal (356 kJ)
Nutritional value (per 100 g serving)	Protein 3.24 g Fat 0.12 g Carbohydrate 40 g
Cookbook: Fukujinzuke   Media: Fukujinzuke

Fukujinzuke (福神漬) 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 end result has a crunchy texture.^[1]

Relation to Japanese folklore[]

The name originates from the tale of Seven Lucky Gods. In homage to the name, some varieties of fukujinzuke consists of seven different kind of vegetables, adding sword beans, perilla, shiitake mushrooms and/or sesame seeds to the four main ingredients. Lotus root is sometimes replaced with the similarly sweet and crunchy carrot, and the red varieties often add sliced beetroot for color.^{[citation needed]}

See also[]

• Japanese curry – Japanese style curry dish
• Kimchi – Traditional Korean side dish of salted and fermented vegetables
• Tale of the Seven Lucky Gods – Japanese deities of good fortune

References[]

External links[]

• Fukujinzuke at The Japanese Kitchen Cookbook

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