Nara-zuke (Sake-Kasu Pickled Vegetables)
奈良漬 (奈良漬)
Por que sourcing do Japão
Nara has 1,200+ year nara-zuke heritage; Imanishi Honke and other small-scale producers maintain multi-year sake-kasu rotation.
Spec principal
Alcohol 5-7%; salt 5-10%; multi-year aging produces characteristic amber-brown color and concentrated flavour.
Produto final típico
Premium gift retail, fine-dining tsukemono accent, hospitality export.
At a glance
- Fornecedores listados
- —
- MOQ típico
- 5–25 kg pickled; 1–10 kg gift-grade
- Prazo típico
- 10–20 weeks (heritage aging)
- Regiões de origem
- Nara (Imanishi Honke and other heritage producers)
- Categoria
- Ingredientes alimentares
- Época de colheita
- Vegetables seasonal; pickling 6 months – 3 years
- Status regulatório no Japão
- Food product; alcohol-content labelling for sake-kasu pickle
- Nome japonês
- 奈良漬
- Romaji
- 奈良漬
Sobre este ingrediente
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 regulatório
| Japão | Food product; alcohol-content labelling for sake-kasu pickle |
|---|---|
| União Europeia | Food import; alcohol-content labelling |
| Estados Unidos | GRAS; FDA Prior Notice |
| China | GACC; alcohol-content labelling |