20
Moriguchizuke- This is a feature!
- Material/Producing area
- Standard souvenir
- high-class pickles
Aichi's proud high-class pickles are back in popularity with affordable new products
Narazuke is made from Moriguchi daikon radish, which is grown on the banks of the Kiso River and is filled with long, thin fibers. Aichi, where mirin brewing is popular, is characterized by the use of mirin lees as well as sake lees. It has a unique crunchy texture and a mellow sweetness, making it easier to eat and less addictive than regular Narazuke. As a high-class pickle, it also makes a great gift. A masterpiece that Aichi is proud of.
Origin
There are various theories about the origin of the name, including that the inventor's name was Moriguchi, and that the place where it was introduced to Japan was present-day Moriguchi City, Osaka Prefecture. In the mid-Meiji period, Nagoya businessman Yamada Saikichi developed a unique manufacturing method and it became a Nagoya specialty. This is the standard for the current manufacturing method.
Popularity
There are long-established stores in Nagoya that have been around since the Meiji era, and they are valued as traditional gifts. In recent years, affordable bite-sized products have also been released, and as Japanese cuisine gains attention, its popularity has revived.
Moriguchi daikon radish is about 2cm in diameter but about as long as a person's height, so it is rolled up and placed in a barrel for pickling.