Garnish a Japanese katsu curry with fukujinzuke pickled mixed vegetables to add flavour and crunch.
Thinly sliced Japanese radish, lotus root, aubergine, cucumber, ginger and perilla leaves are pickled in soy sauce and sesame seeds for a lively sweet-and-sour flavour. You can also use the fukujinzuke as a filling for onigiri – Japanese rice balls that are a popular on-the-go snack.
Ingredients: daikon mooli radish (88%) mixed vegetables (3%)(cucumber, ginger, aubergine, lotus root, purple perilla), water, sugar, soy sauce (water, soybeans, wheat (gluten), salt), salt, vinegar, sesame seeds, yeast extract, perilla spice, Monascus red.
Allergy advice: For allergens including cereals containing gluten see ingredients in bold.
Store in a cool, dry and dark place. Once opened, keep refrigerated and consume within 3 days.
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