Fukujinzuke is a popular Japanese pickle made from a mixture of vegetables. The ingredients for making fukujinzuke include daikon radish, lotus root, cucumber, eggplant, and ginger. To make fukujinzuke, start by peeling and cutting the vegetables into small, bite-sized pieces. Then, blanch the vegetables in boiling water for a few minutes to soften them slightly. Drain the vegetables and let them cool. In a separate bowl, mix soy sauce, sugar, vinegar, and mirin to create the pickling liquid. Add the cooled vegetables to the pickling liquid and let them marinate for at least a few hours in the refrigerator. Fukujinzuke is a flavorful and colorful pickle that is often served as a condiment for Japanese curry or used as a topping for rice dishes.
