Article · Wikipedia archive · Last revised Jul 9, 2026

Bettarazuke

Bettarazuke (べったら漬) is a type of pickled daikon popular in Tokyo, a sort of tsukemono. It is made by pickling daikon with sugar, salt, and sake without filtering koji. The name bettarazuke is taken from the stickiness of koji left over from the pickling process. Bettarazuke has a crisp sweet taste. Bettarazuke has similar figure to takuan, but bettarazuke contains a lot of moisture because it doesn't need sun-drying process.

Last revised
Jul 9, 2026
Read time
≈ 1 min
Length
126 w
Citations
1
Source
Wikipedia ↗
Bettarazuke
Sliced bettarazuke
Place of originJapan
Serving temperatureSide dish
Main ingredientsDaikon

Bettarazuke (べったら漬) is a type of pickled daikon popular in Tokyo, a sort of tsukemono. It is made by pickling daikon with sugar, salt, and sake without filtering koji. The name bettarazuke is taken from the stickiness of koji left over from the pickling process. Bettarazuke has a crisp sweet taste. Bettarazuke has similar figure to takuan, but bettarazuke contains a lot of moisture because it doesn't need sun-drying process.

Daikon radishes being pickled source ↗

On the night of every October 19 in the area around Takarada Ebisu shrine, Bettara Ichi (literally, "bettara fair") is held to sell the year's freshly pickled bettarazuke.1

References

References

  1. "Tokyo Tourism Info: October". Archived from the original on 2010-09-18. Retrieved 2011-08-07.