Since ancient times, the Japanese people have incorporated fermentation into their daily lives. There is a wide variety of fermented food throughout Japan, each varying by region depending on the locally grown vegetables, climates and customs. Narazuke is one such example.
Narazuke is said to be the oldest pickle first mentioned in official historical records dating back to 1,300 years ago. It has its roots in Kasuzuke, in which salted vegetables and fruits are pickled in sake lees. Founded in 1869, Morinaraduketen Co., Ltd. has preserved its original techniques and manufacturing methods of Narazuke for five generations. Its Narazuke is made only from vegetables and fruits grown in Japan as well as carefully selected sake lees and natural salt, without using any sweeteners, sugar, or additives. Made by hand by artisans, the amount of sake lees is masterfully adjusted to maximize the taste, texture and aroma of the ingredients. The process takes about a year to 1.5 years to complete. In addition, the company is engaged in turning traditional Japanese vegetables that have been carefully cultivated in various parts of Japan for centuries into Narazuke, while actively working to address the issue of food loss by making pickles from vegetables that are out of standard due to their size or shape. Lastly, the company is also keen in sharing and proposing arranged menus using Narazuke that suit a variety of lifestyles and food preferences.