Narazuke: Nara Time-Honored Sake Lees Pickles

Narazuke are traditional pickles made by repeatedly steeping gourds, cucumbers, and ginger in sake lees, and they stand among Nara most famous foods. The amber-colored vegetables give off a rich aroma with a gentle hint of sake that pairs beautifully with rice or tea. As a taste that carries the food culture of the ancient capital, narazuke have become a classic Nara souvenir. Their origin is old, and wooden tablets recording sake-lees-pickled gourds have been found at Nara-era ruins.

Highlights

The charm of narazuke lies in the patient work of changing the sake lees again and again to age the vegetables slowly. The longer they steep, the deeper the amber color grows and the richer the aroma becomes. When refined sake brewing spread in the Muromachi period, the present form of pickling vegetables in that sake lees took shape, and in the Edo period it was sold under the name narazuke and won acclaim. Each long-established shop uses its own blend of lees and its own steeping time, so the balance of sweetness and saltiness varies widely from store to store. Around Kintetsu Nara Station, Naramachi, and in front of Todai-ji, historic shops let you sample and compare to find a favorite.

Enjoying the Seasons

Narazuke can be enjoyed year round, but because white gourds and cucumbers in season in summer form the main ingredients, freshly steeped gourds appear from summer into autumn. In the hot months they make a fine companion to cold tea, while in winter they bring out their saltiness and aroma alongside warm rice or tea-soaked rice. Chopping them and mixing with cream cheese for a Western touch has also grown popular in recent years.

Access and Basic Information

Long-established narazuke shops cluster around Kintetsu Nara Station, JR Nara Station, the Naramachi area, and in front of Todai-ji. Many stores offer pickles sold by weight as well as individually wrapped souvenir packs, and quite a few let you taste before buying. Because they keep well they suit gift-giving, and they are best stored in a cool, dark place. Vacuum-packed ones also suit carrying and shipping.

Practical Travel Notes

• Long-established narazuke shops are mostly within walking distance of Kintetsu Nara Station and JR Nara Station, so you can drop by along the route touring Todai-ji, Kofuku-ji, and Kasuga Taisha. Combining it with a Naramachi stroll lets you choose at leisure.
• Since many shops offer samples, comparing mild, sharp, and deeply aged types to find your favorite is recommended. Asking which is the most popular lets the staff point you to the shop signature product.
• As a budget note, individually wrapped small packs are affordable, while a whole gourd or a boxed assortment for gifts is a little pricier. By-weight sales let you buy just the amount you want.
• Narazuke pairs superbly with chagayu, Yamato tea, and plain white rice. In recent years, eating it with cream cheese as a wine snack has grown popular, so you can enjoy an item bought on your trip in a new form after returning home.

A Quick Tip

If it is your first time, start with a lightly pickled, milder type that is easy to eat. Because sake lees is used, some alcohol may remain, so take care with the amount before driving or for children and those sensitive to alcohol. Since it has a rich aroma, remember courtesy to those around you, such as placing it in a sealed bag when opening it in a car or on a plane.