Fukujinzuke Recipe: 3 Foods to Pair With the Tangy Relish

Fukujinzuke is a tangy blend of pickled vegetables served as a side dish alongside many Japanese meals. Pickled daikon radish makes up the bulk of most fukujinzuke blends, which can also include cucumber, carrot, eggplant, ginger, lotus root, shiitake mushrooms, shiso seeds (perilla), sword beans, and turnips. The popular curry condiment, which often features seven ingredients, is said to take its name from the Seven Lucky Gods (shichi fukujin) of Japanese lore, bringers of good luck.

Unlike other Asian pickled vegetables, like Korean kimchi, or even other Japanese pickles (tsukemono), fukujinzuke is not fermented: The ingredients are marinated in a mixture of soy sauce, mirin, rice vinegar, and sugar (and in the case of commercial fukujinzuke, food coloring). You can find packages of pre-made fukujinzuke online or in Japanese grocery stores.

Use fukujinzuke to add lift to heavy, rich dishes or brighten plain ones. Start with a few of these classics of Japanese cuisine:

1. 1. Japanese curry: Fukujinzuke is most often served with Japanese curry rice or katsu curry. The relish’s crunchy texture, brightness, and sour flavor serve as a unique contrast to the rich, creaminess of the curry.
2. 2. Noodles: Serve fukujinzuke alongside a bowl of ramen, as a garnish on yakisoba, or alongside chilled soba for an added boost of umami flavor.
3. 3. Steamed rice: Fukujinzuke is a popular way to add bright pops of flavor to a bowl of cooked rice or tucked into onigiri (steamed rice balls with a savory filling).