【ゆっくり解説】なぜカレーに合うのか？「福神漬け」には何が入ってる？を解説/“謎のコリコリ”の正体が意外すぎる

Do you know what's in fukujinzuke, the red pickle served next to curry? Fukujinzuke is a common side dish served alongside curry. But have you ever taken a close look at the contents of that red pickle? This time, we'll explain the ingredients used in fukujinzuke, its unique texture, and the background behind why it's eaten with curry. It's a side dish that's so familiar it's often overlooked, but upon closer examination, you'll find surprising ingenuity hidden in its name, color, and how it's made. [Slow-Paced Explanation] Why does it go well with curry? What's in "Fukujinzuke"? / The true identity of the "mysterious crunchy texture" is surprisingly unexpected Timestamps 00:00 Intro: The mystery of fukujinzuke, curry's companion 00:57 The true identity of fukujinzuke: It's actually a type of "soy sauce pickle" 02:54 Origin of the name: The Seven Lucky Gods and the local area of ​​Ueno 04:32 Why is it served with curry? Connection to White Rice Culture 05:20 Role of Ingredients ①: The Foundation "Radish" 07:36 Role of Ingredients ②: Softness and Variety "Eggplant, Cucumber, Melon" 09:46 Role of Ingredients ③: Crisp Accent "Lotus Root" 11:48 Role of Ingredients ④: The Mysterious Shape "Sword Bean" 15:20 Role of Ingredients⑤: Flavor Enhancers "Perilla and Sesame" 17:56 Secret of the Seasoning: Balance of Soy Sauce, Sweetness, and Sourness 20:30 Why is it Red? The Effect of Color and its Original Color 23:17 How to Make Fukujinzuke: A Time-consuming Manufacturing Process 24:48 History: From the Meiji Era to the Military and then to Homes 28:39 A Logical Pairing: The Difference Between Curry, Fukujinzuke, and Rakkyo 31:13 Ending #SlowExplanation #Slow #Creatures #LivingThings