Karashizuke
Sign in to savethumb|Eggplant tsukemono is pickled vegetable made in Japan. Like other forms of kasuzuke, the vegetables are pickled in soft sake lees (sake kasu) with salt, sugar, and mirin and then used to pickle salted vegetables.
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Vinony's link graph records 2 inbound references to Karashizuke, and connects out to table salt, sake and mirin.
It is catalogued under the topic Japanese pickles.
Vinony links it to 6 Wikipedia language editions.
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Encyclopedic overview
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thumb|Eggplant tsukemono is pickled vegetable made in Japan. Like other forms of kasuzuke, the vegetables are pickled in soft sake lees (sake kasu) with salt, sugar, and mirin and then used to pickle salted vegetables.
Nasu Karashizuke (eggplant pickled in mustard and sake lees) is a popular type of karashizuke.
Excerpted from Wikipedia’s “Karashizuke” article, available under the CC BY-SA 4.0 licence.