daikon pickled in salted rice yeast
A traditional Tokyo-style pickle made by fermenting daikon radish with koji and salt; slightly sweet and often served as a side dish or snack.
Bettara-zuke is a winter tradition in Tokyo.
This bettara-zuke is sweet and goes well with rice.
Alternate spelling with okurigana け; both forms are used.
The name likely comes from the sticky (bettara) texture of the pickles, but the exact origin is uncertain.