Nara-zuke (Sake-Kasu Pickled Vegetables)
奈良漬 (奈良漬)
Pourquoi sourcer au Japon
Nara has 1,200+ year nara-zuke heritage; Imanishi Honke and other small-scale producers maintain multi-year sake-kasu rotation.
Spec clé
Alcohol 5-7%; salt 5-10%; multi-year aging produces characteristic amber-brown color and concentrated flavour.
Produit fini typique
Premium gift retail, fine-dining tsukemono accent, hospitality export.
At a glance
- Fournisseurs répertoriés
- —
- MOQ typique
- 5–25 kg pickled; 1–10 kg gift-grade
- Délai typique
- 10–20 weeks (heritage aging)
- Régions d'origine
- Nara (Imanishi Honke and other heritage producers)
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Vegetables seasonal; pickling 6 months – 3 years
- Statut réglementaire au Japon
- Food product; alcohol-content labelling for sake-kasu pickle
- Nom japonais
- 奈良漬
- Romaji
- 奈良漬
À propos de cet ingrédient
Sake-lees (sake kasu) pickled vegetables — a Nara Prefecture specialty with 1,200+ year documented history. Most commonly applied to uri (Japanese melon), white melon, watermelon, ginger, and cucumber. The pickling process uses recycled sake-kasu in 5+ rotations spanning 6 months to several years. Imanishi Honke and Shoutoku-no-mori are reference Nara producers; the long aging produces alcohol carryover ~5-7% in finished pickles, complicating halal and child-product labelling. Distinct from existing fermented food entries.
Statut réglementaire
| Japon | Food product; alcohol-content labelling for sake-kasu pickle |
|---|---|
| Union européenne | Food import; alcohol-content labelling |
| États-Unis | GRAS; FDA Prior Notice |
| Chine | GACC; alcohol-content labelling |