奈良渍（ならづけ），是日本奈良风味的腌菜，将酒糟混入冬瓜、黄瓜、西瓜、生姜等食材中，腌制年期由3年到13年不等，年分越久远的颜色越深，由浅咖啡续渐改变为深咖啡乃至深黑色[1]，吃蒲烧鳗鱼时佐以奈良渍有助化解鳗鱼油腻的感觉。
参考
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