Ingredients: Takana (mustard greens), sesame seeds, konbu (kelp), red pepper, ginger, pickling ingredients (glucose syrup, soy sauce, mirin, fermented seasoning, turmeric, salt, vinegar) (includes wheat and soybeans)
Storage: Refrigerate after opening and use as soon as possible.
Tsukemono (lit. “pickled things”) are found served alongside almost every meal in Japan or added to dishes for extra flavor. These takana are made by pickling the peppery-tasting leaves of the mustard plant which helps to retain their mildly spicy flavor and satisfying crunch while reducing their natural bitterness. Here they’ve been combined with traditional Japanese ingredients such as sesame seeds, konbu (kelp), soy sauce and mirin, as well as red peppers, ginger and turmeric.
Founded in 1927 and now in its third generation, Fujisaki Shoji is a tsukemono shop which uses naturally grown vegetables from Kyushu, mainly from Kagoshima Prefecture. Their delicious pickles are additive-free and carry the distinct aroma from their hometown.
Suggested uses: Extremely versatile, enjoy as is as a side dish or chopped into fried rice, stir fries, pastas, omelets, on pizza, as a topping for ramen, or as a filling for onigiri (rice balls). You can also try it in the Takana Fried Rice recipe provided.
Takana Fried Rice
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.