The tradition & historical record
1 min read · 2 sourcesBettarazuke (べったら漬) is a type of pickled daikon popular in Tokyo, a sort of tsukemono. It is made by pickling daikon with sugar, salt, and sake without filtering koji. The name bettarazuke is taken from the stickiness of koji left over from the pickling process. Bettarazuke has a crisp sweet taste. Bettarazuke has similar figure to takuan, but bettarazuke contains a lot of moisture because it doesn't need sun-drying process. 2
On the night of every October 19 in the area around Takarada Ebisu shrine, Bettara Ichi (literally, "bettara fair") is held to sell the year's freshly pickled bettarazuke. 2
The text above is adapted from the Wikipedia article “Bettarazuke”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. 2
bettarazuke is type of pickled daikon popular in Tokyo, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. 1
The source record links this tradition to 1 external register, which can be verified through the citation. 1