As the name suggests, Narazuke has its origins in the Nara period. This pickle is made by soaking salted vegetables in sake lees many times to remove the salt and infuse the flavor of the sake lees into the vegetables. Kyoto vegetables grown in Kyoto, where excellent vegetables from all over the country are gathered, including gourds, cucumbers, watermelons, and eggplants, were used. In the first year of the Kansei era, Izumiya Chobei, the founder of Tanaka Nagarazuke Shop, combined the mirin manufacturing techniques that he had made at the time with traditional Narazuke. The history of Tanaka Naga Narazuke Store began with the idea of ​​adding a mellow flavor to Narazuke, which had previously been a dry preserved food, by making use of homemade mirin.