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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