Bettara-zuke
Japanese: べったら漬け
A traditional Tokyo pickle of daikon radish first salted, then steeped in sweet amazake made from rice koji. Its sticky-sweet texture inspired the name.
Bettara-zuke is a famous Tokyo pickle made by steeping salted daikon in sweet amazake from rice koji. Koji enzymes break down daikon's starch, creating a sweet, moist, uniquely sticky texture. The annual Bettara-ichi market at Nihonbashi each October is a tradition since the Edo period—once the eve of the Ebisu-ko festival. It is a prime example of urban fermentation culture still alive in Tokyo's shitamachi neighborhoods. The name reportedly comes from the sticky hands you get after eating it. Its refreshing sweetness from koji is unique, different from sweet miso pickles. As a Tokyo autumn tradition, it represents fermentation culture alive in the city.