'Taku-an' pickled white radish dried under sunshine (1 whole radish)

Specifications

‘Taku-an’ pickled white radish dried under sunshine (1 whole radish)

 No MSG added

*It has traditional simple taste.

From December to January, washed white radishes were dried outside under severe cold weather for 2weeks. Then they were pickled with care in naturally dried salt, red peppers and domestic rice bran in low temperature.

You can enjoy natural beauty of colour, mild taste and chunky texture! You can’t stop eating it!

*How to enjoy ‘taku-an’ pickles

At first, slice thin. Later just slice a bit on the cross. (It depends your preference how thin you slice.) You can its chunky texture.

*Also, you can enjoy with alcohol drink as appetizer, put into rice balls, or add to fried rice.

Customer’s voice

*Not too sweet, not too salty. I like its texture.

*I’ve searched many places to find really good ‘taku-an’ pickles, but I couldn’t… Finally I found it!

*I love it since I ate it for the first time! I recommended it to many friends and everyone is surprised its taste!!

What’s special about this ‘taku-an’ pickles?

*Used white radishes naturally dried under sunshine

They dry white radishes from MiyazakiPrefecture, located in south part of Japan, outside for a month every year. When they are dried under sunshine, it adds up flavour by increasing amino acid, etc.

When it’s very cold outside, they put stove not to make radishes frozen. They cover on radishes when raining. They make efforts to make tasty pickles.

*Used lots of rice bran

When they pickle radishes, they add rice bran, naturally dried salt and red peppers.

After water was gone by dried under sunshine, nutrition and flavour go into the radishes.

Needless to say, radishes absorb nutrition like Vitamins from rice bran. (Vitamin B1 increases about 12 times, and Vitamin B2 does about twice.)

In addition, radishes used in this pickles contains 1.8 times of fibre compared with fresh white radishes.

*Fermented well by lactic acid

Vegetable-origin lactic acid in white radishes grows well in the huge tanks in underground, which have not changed since Hakubaku was established.

Radishes are being fermented from a couple of months to more than 3years.

Water comes out slowly as time goes by, and underground temperature changes according to season. These nature factors make lactic acid is fermented well.

‘Taku-an’ pickled white radish dried under sunshine (1 whole radish)

No MSG added

From December to January, washed white radishes were dried in the specialized dome outside under severe cold weather for 2weeks. Then they were pickled with care in naturally dried salt, red peppers and domestic rice bran in low temperature.

You can enjoy natural beauty of colour, mild taste and chunky texture! You can’t stop eating it! Compare with other ‘taku-an’ pickles!

*How to enjoy ‘taku-an’ pickles

At first, slice thin. Later just slice a bit on the cross. (It depends your preference how thin you slice.) You can its chunky texture.

*Also, you can enjoy with alcohol drink as appetizer, put into rice balls, or add to fried rice.

Name: No MSG ‘Taku-an’ pickled white radish dried under sunshine (1 whole radish)

Ingredients: Dried ‘daikon’ white radish, Pickles sauce (Salt, High-fructose corn syrup, Dried bonito flake extract, Vinegar, Rice bran, Red pepper, Hydrolyzed protein)

Net weight: 1 stick (about 200g)

Expiry: 4months (before opening the package)

Storage: Keep away from sunshine, high temperature and humidity.

Country of origin: Japan (MiyazakiPrefecture)

Nutrition fact (per 100g)

Calories: 107kcal

Protein: 1.2g

Fat: 0.3g

Carbohydrate: 24.9g

Sodium: 1100mg

*Package may be changed.

Category: ‘Taku-an’ white radish pickles, appetizers, breakfast, lunch, souvenirs

It has traditional and simple flavour.

‘Taku-an’ pickled white radish dried under sunshine (1 whole radish)

No MSG added (Express delivery available)