![cover image](https://wikiwandv2-19431.kxcdn.com/_next/image?url=https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Bettarazuke.jpg/640px-Bettarazuke.jpg&w=640&q=50)
Bettarazuke
Type of pickled daikon popular in Tokyo / From Wikipedia, the free encyclopedia
Bettarazuke (べったら漬) is a type of pickled daikon popular in Tokyo, a sort of tsukemono. It is made by pickling daikon with sugar, salt, and sake without filtering koji. The name bettarazuke is taken[further explanation needed] from the stickiness of koji left over from the pickling process. Bettarazuke has a crisp sweet taste. Bettarazuke has similar figure to takuan, but bettarazuke contains a lot of moisture because it doesn't need sun-drying process.
![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Bettarazuke.jpg/640px-Bettarazuke.jpg)
On the night of every October 19 in the area around Takarada Ebisu shrine, Bettara Ichi (literally, "bettara fair") is held to sell the year's freshly pickled bettarazuke.[1]