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
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
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

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

USD $4 - $7 /Case

Min.Order:1 Case

Supply Ability:
10000 Case / Cases per Month
Port:
Hakata Port Fukuoka Airport
Payment Terms:
T/T

Quick Details View All >

Processing Type:
Other, fermented
Preservation Process:
Salt
Flavor:
Spicy
Part:
Leaf
Shape:
Sliced
Cultivation Type:
Organic

YAMAYA-NO SYOKUTAKU INC.

Business Type: Distributor/Wholesaler
Main Products: Spicy mentaiko cod roe ,Seafood of Hakata chemical/additive-free in uma-dashi broth ,Nattokinase ,Hakata motsunabe stew ,Spicy leaf mustard

Product Details

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

 

 

 

Contact Supplier

Telephone
81-92-5151623
Fax
81-92-4744115
Address
3-31-1, Matsushima, Higashi-ku

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