Rakkyo vs Fukujinzuke: Japanese Pickles for Curry Rice

When it comes to the garnish for curry rice, in Japan, “Rakkyo (ラッキョウ)” and “Fukujinzuke (福神漬)” are especially favored, and at Japanese curry restaurants, you will almost definitely find these pickles on the table or on the menu. 

Rakkyo vs Fukujinzuke: Japanese Pickles for Curry Rice

Japanese Curry Rice with Rakkyo and Fukujinzuke Pickles

But have you ever heard of Rakkyo and Fukujinzuke? For the unfamiliar, this time I will explain what kinds of Japanese pickles Rakkyo and Fukujinzuke are. 

Rakkyo (ラッキョウ)

Rakkyo no Amazu-zuke

First off, Rakkyo is actually the Japanese word for Chinese onion whose botanical name is Allium chinense.

The Rakkyo for curry rice is usually “Rakkyo no Amazu-zuke (らっきょうの甘酢漬け: literally Rakkyo pickled in sweet vinegar)”, which is made of Rakkyo, with its roots and top cut off, that has been peeled, pickled in vinegar sweetened with sugar and mirin.

Rakkyo no Amazu-zuke is crisp, not that vinegary with gentle sweetness, so, easy to eat and goes well with spicy curry.

Fukujinzuke (福神漬)


Originated in Ueno, Tokyo, Fukujinzuke is an unfermented Tsukemono pickle traditionally made with 7 different kinds of vegetables, such as daikon radish, eggplant, sword bean, lotus loot, cucumber, shiso (perilla) seed, shiitake mushroom or white sesame seed.

In the making, the ingredients are first pickled in salt, then cut finely into small pieces, and last, the vegetable chunks are pickled in a liquid seasoning made with soy sauce and sugar or mirin.

Typically colored with coloring agents such as red daikon radish and cape jasmine, commercial Fukujinzuke usually has a red or brown color. 

(Reference Pages: Wikipedia ラッキョウ, 福神漬 )


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

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