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A variety of pickled radish, called fukujinzuke in Japanese. It is named after the seven lucky gods of Japanese mythology. It is a staple in many traditional dishes, but most commonly used to garnish Japanese curry, such as famous Katsu Curry, to give it more flavour and a bit of a crunch! You can also use as a side dish to any Japanese meal or as an ingredient for your onigiri rice balls. This tear…
Slightly spicy pickle called takana in Japanese. It is mustard leaves and can be enjoyed as a snack, rolled up in onigiri rice balls or as a garnish on a bowl of ramen.
Special seasoning by Momoya with soy sauce, sugar and sesame oil. Suitable for not only an ingredient for ramen noodle but also for a dish to go with the rice. Made in China.
By sticking with the original method (wind drying, stored with 10 spices in a jar for a year), it is seasoned with sesame oil and soy sauce to be eaten as a side dish to go with the rice or ingredients of dishes. Made in China
Pink ginger with a sweet yet sharp taste and heady aroma that works beautifully to clear the taste buds and sinuses between bites of sushi. If sushi is not on the menu, this ginger also makes an excellent addition to a bento lunch box.
A pickle Named ‘sakurazuke’ for its delicate pink colour rather than its flavour, this tasty sour side dish is made from thin slices of daikon mooli radish, which are then pickled in a solution full of sweet, salty, and sour flavours. The resulting pickle has a mild aroma and tingling sour flavour. Enjoy with freshly boiled rice, as a side dish, or with an ice cold beer.
White ginger with a sweet yet sharp and heady aroma that works beautifully to clear the taste buds and sinuses between bites of sushi. If sushi is not on the menu, this ginger also makes an excellent addition to a bento lunch box. Free from artificial colours.