Series of Japanese fermented pickled vegetables

Series of Japanese fermented pickled vegetables

Shelf life: 6 months

Storage conditions: Normal temperature

Japanese pickled vegetable is an indispensable dish in traditional Japanese food. The Japanese have thought about the ways to preserve vegetables for a long time by using fermentation methods such as miso, salt yeast or yeast.

By fermentation, pickled vegetables have the sweetness and sour taste when eating with the fried meat.  

Pickled vegetables are considered as a healthy food because they are not only rich in fiber, the natural microorganisms generated during the fermentation are also good for the digestive system.

　Series of pickled vegetables we want to introduce you here is the products which use 100% safe ingredients grown in Japan. Almost of the products contain natural sweetness. Do not use preservatives and chemical color.

Just with the Japanese pickled vegetable, you have a frugal meal for the family, or help the body to digest better when eating with fried meat products.

Some products from the burdock root, Japanese white radish, cucumber and kombu.