Specifications

-No MSG added. Naturally pickled. Healthy food!
-Pickled and fermented for 3years!

Traditional ‘taku-an’ white radish pickles (1/2 of whole radish)

No MSG added. Naturally pickled. Healthy food!

Pickled and fermented for 3years!

 

 

 

 

*Why do they dry white radishes outside?

 

The factory is located in Miyazaki Prefecture, which is located in south part of Japan and products most dried white radishes in Japan.

 

They dry white radishes outside for a month every year from late November to mid February. When they are dried under sunshine, it adds up flavour by increasing amino acid, etc.

 

When it’s very cold outside, they put stove not to make radishes frozen. They cover on radishes when raining. They make efforts to make tasty pickles.

 

They deliver these pickles directly from the factory.

 

 

 

 

 

When they pickle radishes, they add domestic rice bran, naturally dried salt and red peppers.

 

They keep following traditional process with care.

 

 

 

 

 

*Fermented well by lactic acid

 

Vegetable-origin lactic acid in white radishes grows well in the huge tanks in underground, which have not changed since Hakubaku was established.

 

Radishes are being fermented from a couple of months to more than 3years.

 

Water comes out slowly as time goes by, and underground temperature changes according to season. These nature factors make lactic acid is fermented well.

 

 

 

Enjoy its rich flavour! The more you chew it, the more flavour comes into your mouth. You can’t stop eating it!

 

*How to enjoy ‘taku-an’ pickles

 

At first, slice thin. Later just slice a bit on the cross. (It depends your preference how thin you slice.) You can its chunky texture.

 

*Also, you can enjoy with alcohol drink as appetizer, put into rice balls, or add to fried rice.

 

 

 

Customer’s voice

 

*Not too sweet, not too salty. I like its texture.

 

*I’ve searched many places to find really good ‘taku-an’ pickles, but I couldn’t… Finally I found it!

 

*I love it since I ate it for the first time! I recommended it to many friends and everyone is surprised its taste!!

 

 

 

What’s special about this ‘taku-an’ pickles?

 

*Used white radishes naturally dried under sunshine

 

They dry white radishes from Miyazaki Prefecture, located in south part of Japan, outside for a month every year. When they are dried under sunshine, it adds up flavour by increasing amino acid, etc.

 

When it’s very cold outside, they put stove not to make radishes frozen. They cover on radishes when raining. They make efforts to make tasty pickles.

 

 

 

*Used lots of rice bran

 

When they pickle radishes, they add rice bran, naturally dried salt and red peppers.

 

After water was gone by dried under sunshine, nutrition and flavour go into the radishes.

 

Needless to say, radishes absorb nutrition like Vitamins from rice bran. (Vitamin B1 increases about 12 times, and Vitamin B2 does about twice.)

 

 

 

In addition, radishes used in this pickles contains 1.8 times of fibre compared with fresh white radishes.

 

 

 

*Fermented well by lactic acid

 

Vegetable-origin lactic acid in white radishes grows well in the huge tanks in underground, which have not changed since Hakubaku was established.

 

Radishes are being fermented from a couple of months to more than 3years.

 

Water comes out slowly as time goes by, and underground temperature changes according to season. These nature factors make lactic acid is fermented well.

 

 

 

Traditional ‘taku-an’ white radish pickles (1/2 of whole radish)

No MSG added

 

The more you chew it, the more flavour comes into your mouth. You can’t stop eating it!

From December to January, washed white radishes were dried in the specialized dome outside under severe cold weather for 3weeks. Then they were pickled with care in naturally dried salt, red peppers and domestic rice bran in low temperature for 3years.

You can enjoy its natural flavour and crispy texture.

 

*Their pickles are characterized by its crispy texture, especially this traditional ‘taku-an’.

Please slice thin when you try for the first time, then find out your preference how thin you slice.

You can cut in thin strips, too. Just try it and you can’t stop!

 

Name: No MSG Traditional ‘taku-an’ white radish pickles (1/2 of whole radish)

Ingredients: Dried ‘daikon’ white radish, Persimmon peels, Pickles sauce (Salt, High-fructose corn syrup, Dried bonito flake extract, Soy sauce, Vinegar, Rice bran, Red pepper, Hydrolyzed protein) (Contains wheat or soy beans in some of ingredients)

Net weight: 1/2 of whole radish (about 180g)

Expiry: 4months (before opening the package)

Storage: Keep away from sunshine, high temperature and humidity.

Country of origin: Japan (Miyazaki Prefecture)

 

Nutrition fact (per 100g)

Calories: 83kcal

Protein: 1.7g

Fat: 0.2g

Carbohydrate: 18.7g

Sodium: 1400mg

 

*Package may be changed.

*Keep refrigerated with zip-loc container after you open the package, and consume as soon as possible regardless of expiry.

 

Key words: 3years, ‘taku-an’ pickles, appetizers, breakfast, lunch, souvenirs

 

Rich flavour! Pickled and fermented for 3years!

Traditional ‘taku-an’ white radish pickles (1/2 of whole radish)

No MSG added (express delivery available)