“Shiro-Uri” Japanese Pickling Melon

Refresh of summer, always for your table.

You might have heard “Narazuke” that is a representative brown pickles of Nara region, that is soaked in “Sakekasu” sake lees and cured for several years.  It was originally made with “Shiro-Uri”, although now various edible vegetable are soaked.

Shiro-Uri, Japanese Pickling Melon (Cucumis melo var. conomon)
Fresh yellow-green feels good!
Shiro-Uri, Japanese Pickling Melon (Cucumis melo var. conomon)
Shiro-Uri, Japanese Pickling Melon (Cucumis melo var. conomon)
Shiro-Uri, Japanese Pickling Melon (Cucumis melo var. conomon)
Music notes of seeds, are playing a summer sound.  Or green dropping on the kitchen.
Shiro-Uri, Japanese Pickling Melon (Cucumis melo var. conomon)
Slice thinly and rub with salt.  Mixed radish sprout and shredded sea weed topping.
“Nukazuke” pickled in “Nuka” rice bran paste.
"Shiro-Uri" Japanese Pickling Melon Salad
Japanese Breakfast with "Shiro-Uri" Japanese Pickling Melon

・Shiro-Uri
is a  Japanese Pickling Melon (Cucumis melo var. conomon).  白瓜(しろうり) literally “white cucurbitaceous vegetable”
・Narazuke
is a representative brown pickles of Nara region, that is soaked in “Sakekasu” sake lees and cured for several years.  奈良漬け(ならづけ) literally “Nara region pickled”
・Nukazuke
is a representative lactic acid bacteria pickles of Japan, which is made by fermenting vegetables in “Nuka” rice bran paste.  糠漬け(ぬかづけ) literally “rice-bran pickled”
・Sakekasu
is a sake lees.  酒粕(さけかす) literally “sake lees”