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Type Condiment
Place of origin Japan
Serving temperature Warm
Main ingredients Daikon Radish
Ingredients generally used Japanese Eggplant
Food energy
(per 100 g serving)
85 kcal (356 kJ)
Nutritional value
(per 100 g serving)
Protein 3.24 g
Fat 0.12 g
Carbohydrate 40 g
Cookbook: Fukujinzuke  Media: Fukujinzuke

Fukujinzuke (福神漬) is a very popular condiment in Japanese cuisine, commonly used as relish for Japanese curry. In fukujinzuke, vegetables including daikon, eggplant, lotus root and cucumber are finely chopped, then pickled in a base that is flavored with soy sauce. The end result has a crunchy texture.[1]

Relation to Japanese folklore[edit]

The name originates from the tale of Seven Lucky Gods. In homage to the name, some varieties of fukujinzuke consists of seven different kind of vegetables, adding sword beans, perilla, shiitake mushrooms and/or sesame seeds to the four main ingredients. Lotus root is sometimes replaced with the similarly sweet and crunchy carrot, and the red varieties often add sliced beetroot for color.[2]

See also[edit]


  1. ^ "A Japanese Pickles for Curry Rice (Fukujin Zuke)". Food in Japan. Retrieved 2018-01-30. 
  2. ^ "Fukujinzuke pickles". HealthyTokyo.com. Retrieved 2018-01-30. 

External links[edit]