Why is it drying in the sun?
It is vegetables pickled in rice bran
I let you make lactic fermentation enough
| Additive-free Kyushu drying in the sun pickled daikon (nothing)
With Miyazaki certification mark!
◆Characteristic of the airing pickled daikon of Miyazaki
・I have abundant GABA (gabardine) (10 times of the germination brown rice)
・I have abundant dietary fiber (2.5 times of the raw Japanese radish)
・I stimulate brain so as to chew if I chew
It was pure white and, from December when the chill became severe through January, dried up the Japanese radish which I washed on the shelf of both roofs type for approximately two weeks and pickled it using sun-dried salt, a red pepper, domestic production rice bran carefully one by one, and low temperature let you mature.
As for good point, this of a beautiful hue of pickled daikon original nice smell and nature, a mellow taste and the texture, it is a pickled daikon! と eats a lot unintentionally.
Please compare by eating with other pickled radish.
[call way of rising of]
You slice it in the chewy one which you did well first, and please have it. You cut it in thickness in accord with preference, and please enjoy a crunch-crunch and the comfortable texture that you did afterwards. It is eatable without waste more deliciously when I cut it slightly diagonally.
[there is such how to eat, too]
◎You slice it thinly, and please have it as a friend of the rice, snacks of the liquor.
◎Please use it to the core of the rice ball and a core of the vinegared rice rolled in dried laver.
◎It is ... to pilaff, fried rice, ingredients of the takoyaki
※On account of the maker, the package of the product may change it.
※You keep it in a refrigerator after opening by all means, and, regardless of the expiration date, please have it early. In the case of the preservation, please use sealed containers such as Tupper.
A keyword: Pickled radish pickled radish pickled daikon snacks breakfast lunch breakfast Miyazaki souvenir
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