Pickled Melon

Narazuke

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The melon is peeled and sliced, and covered with saké and meering and sprinkled with salt. It is allowed to stand for 5 days and is eatan as the last course of a meal.