Japanese Curry & “Fukujin-Zuke” Pickles

Curry rice is one of the most popular dishes in Japan.

Curry was introduced to Japan as English cuisine during the Meiji period, in the latter part of 19th century.  After then it was Japanized and has been different from the original, it is Japanese peculiar taste.

Japanese Curry & "Fukujin-Zuke" Pickles

If you have a curry rice in Japanese restaurant, you will see the red pickles.
It is called “Fukujin-Zuke” and also “Fukushin-Zuke”.  It is written “福神漬け” in Kanji, literally “gods of good fortune pickles”.

Fukujin-Zuke Pickles


It was launched by “Yamadaya” (“Syuetsu” as of now) of Ueno, Tokyo during the Meiji period,
although currently there are various products.

“Fukujin-Zuke” is made from seven vegetables,
Daikon radish,  eggplant,  cucumber,  lotus root,  seed of perilla,  shiitake mushroom,

and Nata-Mame

Fukujin-Zuke Pickles
Nata-Mame, Canavalia gladiata


“Nata-Mame” is Canavalia gladiata.
It is known as herbal medicine and it has been used as the tea “Nata-Mame-Cha” from a long time ago.

The young pod is eaten and it becomes about 30-50cm.


Japanese Curry & "Fukujin-Zuke" Pickles

・Fukujin-Zuke / Fukushin-Zuke
is Japanese pickles made from seven vegetables, and so it is called “Fukujin-Zuke” which derived from “Shichi-Fukujin” seven gods of good fortune. 福神漬け(ふくじんづけ) literally “gods of good fortune pickles”    * 七福神(しちふくじん) are seven gods of good fortune.