[LIMITED QUANTITY AVAILABLE]
Ingredients:Dried daikon (Japanese radish), bonito flakes, chili pepper, pickle syrup (sweetener (starch syrup, sugar), seafood extract, soy sauce, fermented seasoning, salt, vinegar) (includes wheat and soybeans)
Storage: Refrigerate after opening and use as soon as possible.
Tsubozuke (lit. “tsubo pickles”) are a local, traditional pickle originally from Kagoshima that have been passed down for 400 years. They get their name from the large ceramic pots, known as tsubo, that are used to store ingredients as they pickle and/or ferment. Tsubo can be seen in fields across Kagoshima and the resulting tsubozuke have a milder flavor and aroma when compared to other pickles.
These tsubozuke from Fujisaki Shoji won the prestigious Minister of Agriculture, Forestry and Fisheries Award at the 8th Agricultural Festival Pickles Promotion Exhibition in 1969. They are made from sliced daikon (Japanese radish) grown on Sakurajima (lit. “cherry blossom island”) which are repeatedly pickled in salt and soaked in sake-kasu (sake lees) before being seasoned with sugar and seasonings.
The beautiful amber-colored, shiny pickles are also flavored with katsuo (bonito flakes) from Makurazaki, the largest producer of katsuo in Japan.
Suggested uses: Serve with rice, as fukujinzuke (a type of pickle served with Japanese curry rice), or as a snack.
Chirashizushi with Pickles
Curry Fried Rice with Katsu Tsubozuke Pickles and Minced Pork
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.