Narae is a traditional dish from Tokushima Prefecture, originally served during Buddhist memorial services and the equinoctial weeks. In times when sweet foods were luxury, its mildly sweet vinegar flavor was especially popular among children, who looked forward to the occasion. Today, narae is enjoyed as an everyday dish in local households and is also served in school lunches and care facilities.

It features vegetables and aburaage (fried tofu) simmered in broth made from soaking dried shiitake mushrooms, allowing the ingredients to absorb a deep umami taste.