Fukujinzuke Recipe (Japanese Curry Pickles Made with Radish)

What Is Fukujinzuke?

Fukujinzuke is a sweet and savory Japanese pickle most commonly served alongside Japanese curry. Traditionally, it is made with several vegetables and provides a crunchy, refreshing contrast to rich curry. If you have ever wondered, “japanese curry pickle what is fukujinzuke,” this classic condiment is one of the most recognizable Japanese pickles for curry.

Why I Started Making Fukujinzuke at Home

When I lived in Canada, I could usually find takuan at Asian grocery stores, but finding fukujinzuke was much harder. Because traditional fukujinzuke ingredients often include multiple vegetables, I assumed making it from scratch would be complicated.

Eventually, I realized that a simple fukujinzuke recipe made with just daikon could still deliver the familiar sweet and savory flavor I was looking for. This easy version creates delicious fukujinzuke pickled radish with minimal effort and everyday ingredients.

Why Is Fukujinzuke Red?

Today many people associate fukujinzuke with its bright red color, but it was originally brown. One popular theory is that manufacturers colored it red because the original pickles blended in too easily with curry. The contrast made them easier to see on the plate.

The funny story is that although fukujinzuke has existed for centuries, it was not commonly served with curry until the early 1900s. And while both are red, beni shoga is not the same thing. For Japanese curry, fukujinzuke remains the classic choice.

Ingredients

Daikon radish: 2 cups, thinly sliced into small strips
Ginger: 1 tbsp, julienned
Salt: 1 tsp
Soy sauce: 2 tbsp
Sake: 3 tbsp
Rice vinegar: 1½ tbsp
Sugar: 2 tbsp
Sesame seeds: ½ tsp

Instructions

1. Peel the daikon radish and slice it into very thin, small pieces.

2. Toss the daikon with salt and let it sit for 10 minutes. Transfer to a paper towel or clean kitchen towel and squeeze out as much moisture as possible.

3. Add the soy sauce, sake, rice vinegar, and sugar to a saucepan. Simmer over medium-low heat for about 2 minutes.

4. Add the daikon and ginger, bring to a quick simmer, then transfer the vegetables to a storage container.

5. Continue simmering the liquid for 3 to 4 minutes until slightly reduced, then pour it over the vegetables and sprinkle with sesame seeds.

6. Enjoy immediately or chill in the refrigerator for about 20 minutes before serving.

Note: Store in the refrigerator for up to 1 week.

Fukujinzuke Recipe(Japanese Curry Pickles Made with Radish)

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Side Dish

Cuisine: Japanese

Ingredients Method

Ingredients

  

• Daikon radish: 2 cups thinly sliced into small strips
• Ginger: 1 tbsp julienned
• Salt: 1 tsp
• Soy sauce: 2 tbsp
• Sake: 3 tbsp
• Rice vinegar: 1½ tbsp
• Sugar: 2 tbsp
• Sesame seeds: ½ tsp

Method

 

1. Peel the daikon radish and slice it into very thin, small pieces.
2. Toss the daikon with salt and let it sit for 10 minutes. Transfer to a paper towel or clean kitchen towel and squeeze out as much moisture as possible.
3. Add the soy sauce, sake, rice vinegar, and sugar to a saucepan. Simmer over medium-low heat for about 2 minutes.
4. Add the daikon and ginger, bring to a quick simmer, then transfer the vegetables to a storage container.
5. Continue simmering the liquid for 3 to 4 minutes until slightly reduced, then pour it over the vegetables and sprinkle with sesame seeds.
6. Enjoy immediately or chill in the refrigerator for about 20 minutes before serving.
Store in the refrigerator for up to 1 week.