Nara is known for its famous sake making.
Sake-kasu (refuse from the sake brewing process) is a tasty one.
Vegetables pickled in the Sake-kasu as early as the Nara period were known as shiru-kasu-zuke.
There is a historical story that this shiru-kasu-zuke was greatly supported by Tokugawa Ieyasu (a shogun) and his warriors during the Osaka Natsu-no-jin (Osaka Summer War of 1615).
Ever since, this shiru-kasu-zuke of Nara has spread across the country, and during the course of time, has become known as Nara-zuke.
Hundreds of years ago, white melon was used for Nara-zuke, but during the Edo Period (1603-1867), eggplants, small oriental picking melon, and cucumbers were pickled for Nara-zuke.

After being pickled for three years, the Nara-zuke turns into amber color, with the aroma of sake, stimulating one's appetite.
However, the people of Nara also enjoy the one-year kasuzuke, which is ready during the summer months.
It is oriental picking melon haya-zuke (fast pickled), special to this area.