Tanakacho-Narazuke-ten

Narazuke often brings melon to mind, but at Tanakacho-Narazuke-ten you may also find yourself drawn to options such as watermelon, cucumber and daikon radish. Buyers have remarked on the pickles’ sweetness and deep colour from the long pickling process. Those who chose the watermelon variety enjoyed its refined, layered flavour. Some describe the pickle as mirin-zuke, or mirin-pickled; it can be served with rice, and there is also the pleasure of choosing and comparing different vegetables.

The pickling lees left over after the vegetables are eaten can be put to use, too. Some buyers enjoyed them with plain rice or as a dip for fresh vegetables. Another reported using them in simmered dishes, with grilled white fish and in oden. It is a welcome way to keep cooking with the lees even after the pickles are gone.

For a different take on sweet-and-savoury flavours, try the butter sandwich: mirin-pickled melon is paired with buttercream between sable biscuits. One buyer singled out the combination of buttery richness, the pickle’s saltiness and the biscuits, and recommends following the instructions to thaw the sandwich and let it come to temperature before eating. Whether you are looking for something to serve with rice or a less familiar sweet, the shop offers its own ways to enjoy narazuke.