Fukujinzuke (Crunchy Pickles, 福神漬)

Fukujinzuke is a very popular condiment in Japanese cuisine, commonly used as a relish for Japanese curry with a crunchy texture. Although the lotus roots are used in this recipe, other vegetables like celery would work. The name originates from the tale of Seven Lucky Gods. In homage to the name, some varieties of fukujinzuke consist of seven different kinds of vegetables.


  • Daikon radish 250 g
  • Cucumber 1
  • Carrots 40 g
  • Lotus roots 40 g
  • Vinegar 2 tbsp (for soaking the lotus roots)
  • (A) Soy sauce 4 tbsp
  • (A) Mirin 3 tbsp
  • (A) Sugar 1.5 tbsp
  • (A) Rice vinegar 1 tbsp
  • (A) Sake 1 tbsp
  • (A) Shredded ginger 20 g


  1. Slice the daikon radish into 1 cm thick without peel the skin. Then cut them into 1 cm square thin sheets.
  2. Spread the daikon radish pieces on old newspapers to dry for about 4-5 hours.
  3. Cut the carrot, the cucumber, and the lotus roots into 1 cm square thin sheets.
  4. Soak the lotus roots in a vinegar water.
  5. Put the condiment (A) and the lotus roots, the daikon radish, and the carrot in a pot. Heat the pot over medium heat. Once it comes to a boil, add the cucumber. When it comes to a boil again, turn the heat off and let it cool off.
  6. Prepare a large bowl and the colander, and separate ingredients from the broth. Pour the broth into the pot again and heat until it comes to a boil. Then add the ingredients.
  7. Store in a sterilized bottle. The flavour will be harmonized 2 or 3 days later.

    Fukujinzuke (Three days later).

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