vegetables pickled in sake lees
A traditional Japanese pickle made by fermenting vegetables (often cucumber, melon, or ginger) in sake lees (酒粕). The name comes from Nara, where it originated.
Narazuke has a rich sake-lees flavor and goes well with rice.
I bought some narazuke as a souvenir.
General term for Japanese pickles; narazuke is a specific type.
Standard kanji spelling.
Variant with okurigana; also common.
From 奈良 (Nara, the city where this pickle originated) + 漬け (pickling).