Traditional pickles of Nara, appealing for their unique aroma and sweetness since they are pickled in sake kasu (lees)
While vegetables such as cucumbers are salt-pickled, the famous pickles of Nara are pickled repeatedly in sake kasu until they turn dark brown. The sweet and rich flavor from the kasu makes these pickles perfect for eating in ochazuke (rice with tea poured on it) or with sake itself.
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