Tsubozuke

What is Tsubozuke?

Tsubozuke (壺漬・つぼ漬・つぼづけ)
is a type of pickles, Daikon radishes that have been sun-dried for about a month are placed in a mortar filled with seawater, crushed with a pestle, washed, air-dried, rubbed with salt, and then pickled in a jar for several months.

It is characterized by its candy color and crispy texture. It is one of the typical Japanese pickles. Fermented food.

It is also called “Yamagawazuke” because it was made in the Yamagawa area of Kagoshima Prefecture (present-day Ibusuki City, Kagoshima Prefecture). It is also called “Karazuke.

It is known throughout Japan because it has no peculiar taste and is easy to eat, but most commercially available products are made by marinating finely chopped radishes in a seasoning solution, rather than taking the time and effort required for the traditional Tsubozuke method. A simple version using soy sauce and vinegar is also made and eaten at home, and various recipes are available.