Ingredients, dishes and drinks from Japan by Ad Blankestijn

Tuesday, April 3, 2012


Daikon (radish) pickled with koji. べったら漬.

Tsukemono (pickled or preserved vegetables) popular in Tokyo. This type of pickle can be rather sticky or "bettara" and that is how it got its name. The taste is crisp and sweet.

The main difference with takuan, another pickle made from daikon (with the nukazuke method), is that the radishes used for bettarazuke are not dried. Therefore the liquid content of the pickle may be as high as 80%. It does not keep very well and should be consumed soon after opening.