Fukujinzuke

An interesting tsukemono shoyu pickle. It is most commonly associated with curry rice, but is good own its own merits, and is one of the most popular modern tsukemono pickles in Japan as far as shoyu pickles go. It is a "modern" pickle or tsukemono as it was developed at the beginning of the Meiji era which was from 1868 to 1912. It was first commonly served with curry rice around 1902. The name, is of interest. The prefix "fuku" means luck, and "jin" means god, or is the shortened form of the word.
The most common culinary yarn or story about it, is that is named after Shichi Fuku Jin. Shichifukujin in turn are the so-called "Seven Lucky Gods".

The story goes that the pickle or tsukemono, fukujinzuke was first made at a shop where one a temple to one of the Fukujin goddesses is located. Of course the original fukujinzuke also used seven vegetables.
You can choose from any of the vegetables below or even add on others you like.

Daikon
Cucumber
Japanese eggplant
Lotus root
Shiso leaves
White sesame seeds
Kombu
White turnip
Shiitake mushrooms
Ginger root
Bamboo shoot
Carrots
Slice vegetables thinly into logical bite sized pieces. The amount of salt added depends on how much volume of vegetable you have or want to prepare. I tend to make this in small batches, so I can eat it up fairly rapidly. Personally, I do not use that much salt in the first step, as you are also going to use soy sauce with this, which is also salty. Add a teaspoon or so of sea salt to a bowl of water and add the vegetables to soak in the salt brine for 30 minutes to an hour.
Drain and then gently squeeze as much water as possible from the vegetables.


The Shichifukujin or "Seven Lucky Gods".

Now add the following to a pan. The proportions of the sauce depend on the quantity of vegetables you use but this is the basic ratio or proportion for an average amount of vegetables.

7 tbsp. soy sauce
4 tbsp. sake
2 tsp. rice vinegar
2 tsp. sugar

Bring to a boil, add the vegetables, and then turn down the heat, stir occasionally and let the sauce reduce until the fukujinzuke is the consistancy you like. Let it cool, and then store in the fridge with the some of the sauce poured in a jar, it is good for a week or two. How long you cook it depends on how soft or crunchy you want it. Some cook the fukujinzuke to almost chutney like consistancy, others like it more crunchy like namasu or quick vegetable pickles.