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^{[further explanation needed]} 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

Bettarazuke

Sliced bettarazuke
Place of origin	Japan
Serving temperature	Side dish
Main ingredients	Daikon
Media: Bettarazuke

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]