Description
Garnish Japanese curries and donburi with sakurazuke pickled radish. Or enjoy with other pickles alongside main meals.
Thinly sliced pieces of daikon Japanese radish are pickled with salt and vinegar, for a sweet-and-sour flavour with a hint of pepperiness from the radish. Red perilla leaves, or akajiso, give the pickled radish a vibrant pink cherry blossom colour hence the name sakura.
Ingredients: Daikon mooli radish (91%), sugar, salt, vinegar, water, perilla spice, yeast extract, black carrot extract.
Store in a cool, dry and dark place. Once opened, keep refrigerated and consume within 3 days.
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