Karashizuke
Encyclopedia
is a type of pickled vegetable in Japan. Like other forms of kasuzuke
, the vegetables are pickled in softened sake lees
(sake kasu
) with salt
, sugar, and mirin
and then used to pickle salted vegetables. The distinguishing feature of karashizuke is the addition of mustard to the lees.
Nasu Karashizuke (eggplant pickled in mustard and sake lees) is a popular type of karashizuke.
Kasuzuke
, also kasu-zuke, is a Japanese dish made by pickling fish or vegetables in the lees of sake, known as sake kasu.- History and variations :...
, the vegetables are pickled in softened sake lees
Lees (fermentation)
Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and ageing. The yeast deposits in beer brewing are known as trub...
(sake kasu
Sake kasu
are the lees left over from sake production. It can be used as a pickling agent, a cooking paste to add flavor to food and as a marinade....
) with salt
Edible salt
Salt, also known as table salt, or rock salt, is a mineral that is composed primarily of sodium chloride , a chemical compound belonging to the larger class of ionic salts. It is essential for animal life in small quantities, but is harmful to animals and plants in excess...
, sugar, and mirin
Mirin
is an essential condiment used in Japanese cuisine, consisting of 40%–50% sugar. It is a kind of rice wine similar to sake, but with a lower alcohol content—14% instead of 20%. There are three general types. The first is hon mirin , which contains alcohol. The second is shio mirin, which contains...
and then used to pickle salted vegetables. The distinguishing feature of karashizuke is the addition of mustard to the lees.
Nasu Karashizuke (eggplant pickled in mustard and sake lees) is a popular type of karashizuke.