Nara-zuke (Sake-Kasu Pickled Vegetables)
奈良漬 (奈良漬)
Mengapa memilih Jepang
Nara has 1,200+ year nara-zuke heritage; Imanishi Honke and other small-scale producers maintain multi-year sake-kasu rotation.
Spesifikasi utama
Alcohol 5-7%; salt 5-10%; multi-year aging produces characteristic amber-brown color and concentrated flavour.
Produk akhir tipikal
Premium gift retail, fine-dining tsukemono accent, hospitality export.
At a glance
- Pemasok terdaftar
- —
- MOQ tipikal
- 5–25 kg pickled; 1–10 kg gift-grade
- Waktu tunggu tipikal
- 10–20 weeks (heritage aging)
- Daerah asal
- Nara (Imanishi Honke and other heritage producers)
- Kategori
- Bahan makanan
- Musim panen
- Vegetables seasonal; pickling 6 months – 3 years
- Status regulasi Jepang
- Food product; alcohol-content labelling for sake-kasu pickle
- Nama Jepang
- 奈良漬
- Romaji
- 奈良漬
Tentang bahan ini
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.
Status regulasi
| Jepang | Food product; alcohol-content labelling for sake-kasu pickle |
|---|---|
| Uni Eropa | Food import; alcohol-content labelling |
| Amerika Serikat | GRAS; FDA Prior Notice |
| Tiongkok | GACC; alcohol-content labelling |