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: radish (Japanese radish 87%), water, salt, sugar, flavour enhancers (monosodium glutamate, disodium 5’-ribonucleotides), acidity regulators (citric acid, acetic acid), sweetener (aspartame), colour (anthocyanins), perilla spice, preservative (potassium sorbate). Contains a source of phenylalanine.
Once opened, keep refrigerated and consume within 3 days.
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