Yuzu Rakkyo (Japanese Scallion) Pickles 100 グラム

Worldwide delivery

Prefecture: Yamanashi
Producer: Kai Foods
Ingredients: Rakkyo (Japanese scallion) (domestic), chrysanthemum flower, pickle liquid (sugar, vinegar, yuzu juice (domestic), salt)
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 80g
Storage: Refrigerate after opening and use as soon as possible. 

No meal in Japan is complete without a side of tsukemono (lit “pickled things”). These pickles are made from sweet pickled rakkyo, which looks similar to garlic but is actually a Japanese scallion. It has a crisp texture and bite, with subtle garlic undertones. Pickling the rakkyo helps to mellow its naturally strong flavors resulting in a sweeter taste. Unique to these pickled rakkyo is the addition of the tart yet sweet, citrus yuzu. The result is a sweet and sour pickle that will whet your appetite and pairs perfectly with foods such as Japanese curry.

Kai Foods harvests their seasonal produce from the mountains of Yamanashi Prefecture. They create products which appeal to modern tastes yet preserve traditional Japanese flavors. They rely on natural methods developed generations ago when chemical additives, preservatives, and colorings did not exist, and focus on classic Japanese ingredients such as miso, soy sauce, mirin, bonito and kelp.

Suggested uses: Enjoy as is as a side dish but be sure to keep the liquid to pickle vegetables (known as namasu). To make New Year’s Kohaku Namasu, cover 25g each julienned daikon and carrot and let sit in the fridge for at least an hour. You can also create your own Japanese style Yuzu Pickled Rakkyo Tartar Sauce by combining 50g of chopped Yuzu Pickled Rakkyo with two chopped boiled eggs, 2 Tbsp of mayonnaise and 2 tsp of the liquid in this package.

DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.