Product Details

Japanese preservatives in pickles , Takana made from pickled takana leaves with red peppers

Processing Type Other, fermented
Preservation Process Salt
Flavor Spicy
Part Leaf
Shape Sliced
Cultivation Type Organic
Packaging Other
Certification NA
Grade AAA
Shelf Life 120days
Weight (kg) 0.25
Place of Origin Japan
Brand Name YAMAYA-NO SYOKUTAKU INC.
Model Number Takana1-002

Product Features

Japanese preservatives in pickles , Takana made from pickled takana leaves with red peppers

 

Product Features

  Japanese preservatives in pickles , Takana made from pickled takana leaves with red peppers

 

 

Japanese preservatives in pickles , Takana made from pickled takana leaves with red peppers

 

 

It is eaten as takanazuke (pickled takana) made by pickling takana in salt and fermenting it by lactic acid bacterium.

Karashi takana made by pickling takana with red peppers is popular for the specialty of Kyushu area.

 

Mentai takana made by pickling takana with mentaiko (salted cod roe spiced with red pepper) is known as the specialty of Hakata (Fukuoka City, Fukuoka Prefecture).

Other dishes are well known, such as Takana chahan, fried rice with takanazuke as an ingredient, Takana meshi (rice with takanazuke), and Meharizushi, large sushi wrapped in the uncut pickled leaves of takana.

 

 

Japanese preservatives in pickles , Takana made from pickled takana leaves with red peppers

 

 

<Product Effects>

1. Using high quality Takana leaves
The leaves and stalks are thick, also they made in Kyushu, Japan .

2. Own fermentation
The leaves are pickled for more than 3 months completely.

3. Yamaya original taste

High quality soy sauce and a luxurious blend of six natural dashi ingredients are used for flavoring.
Japanese preservatives in pickles , Takana made from pickled takana leaves with red peppers

4. Additive Free

 

 

 

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