Seven carefully selected vegetables (daikon, eggplant, cucumber, natame, lotus root, shiso, and ginger) are cold-aged for more than a month. By pickling them with honey and apple cider vinegar, we bring out the mild sweetness, deep vegetable flavor, and moderate crunchiness.
Many manufacturers use synthetic coloring agents to produce bright red Fukujinzuke, but we use natural coloring agents to produce a natural color. It can be used not only for curry and rice, but also as a condiment for fried rice and fried noodles.
Many manufacturers use synthetic coloring agents to produce bright red Fukujinzuke, but we use natural coloring agents to produce a natural color. It can be used not only for curry and rice, but also as a condiment for fried rice and fried noodles.
