浅あさ漬づけ大だい根こん

noun

lightly pickled daikon with kōji

A type of tsukemono where half-dried daikon radish is salted and pickled in kōji (rice malt). Related to べったら漬, but typically less sweet and with a shorter pickling time.

See also: べったら漬 · 麹 (こうじ)

• 浅あさ漬づけ大だい根こんは、ご飯はんのお供ともにぴったりだ。

  Lightly pickled daikon with kōji goes perfectly with rice.

• この浅あさ漬づけ大だい根こんは、麹こうじの甘あまみが感かんじられて美味おいしい。

  This lightly pickled daikon has a pleasant sweetness from the kōji.