Red Shiso Hakuhou Rakkyo (Japanese Scallion) Pickles 210 克

Prefecture: Kagoshima 
Producer: Esrendre
Ingredients: Rakkyo (Japanese scallion) (Kagoshima Prefecture), pickling ingredients [sugar, brewed vinegar, salted red shiso (perilla leaves or Japanese basil), salt]
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 90g 
Storage: Refrigerate after opening and use as soon as possible. The natural color of the shiso may change over time but doesn’t affect the quality of the product.

Hakuhou rakkyo is a unique, large type of rakkyo (Japanese scallion that looks similar to garlic). It has a shining, jewel-like whiteness and a refreshing crispy yet juicy texture similar to a perfectly ripe apple or iceberg lettuce (best described as “shaki shaki” in Japanese).

Every meal in Japan is served with a side dish of tsukemono (lit. "pickled things). These rakkyo (Japanese scallion) pickles have a crisp, crunchy texture and delightfully mild sweet, umami flavor.. Red shiso (perilla leaves or Japanese basil) adds a bright purple hue and refreshing minty taste.

These special hakuhou rakkyo are grown deep in the soil of the Fukiagehama sand dune in Kagoshima - Japan's longest dune. Deep planting results in a shorter growing period and roots that spread to absorb additional nutrients. The fibers are also tightly packed, resulting in an even crunchier texture. 

Esrendre grows their vegetables in natural fields surrounded by clean air, chirping birds and pleasant seaside winds. They value the quality of their products and the connections with people - from their partner companies to their customers. They do not use any additives, sparsely seasoning their products to showcase the natural, seasonal flavors, including their hakuhou rakkyo which is grown 100% in house.

Suggested uses: Enjoy as is as a side dish. Can also be sliced and eaten with rice. The liquid in the package can also be used to lightly pickle vegetables (known as asazuke) by julienning your favorite vegetables, such as daikon and carrot, adding the liquid and letting it sit in the fridge for at least an hour, or to make a sweet and sour sauce (amazu-an) by cooking 2 Tbsp of soy sauce,  2 Tbsp of mirin, 2 Tbsp of sake and 2 Tbsp of liquid from the package over medium/high heat. Once boiling, reduce to low heat and thicken with 1 Tbsp of flour mixed with 3 Tbsp of water.