Sweet, Sour, & Satisfyingly Crunchy
Sweet, Sour, & Satisfyingly Crunchy

Sweet Vinegar Pickled Sliced Rakkyo (Japanese Scallion)

$8.00

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  • Description
  • Details
  • How To Use
  • Tradition To Table
Highlights
  • Crisp, crunchy texture
  • Perfect balance of sweet & sour acidity
  • Made with locally cultivated rakkyo (Japanese scallions)
  • Thinly sliced for easy eating

Made with locally cultivated rakkyo, a type of Japanese scallion, these classic sweet-and-sour pickles add a satisfying touch of crunch and acidity to any meal. The hakuhou rakkyo, which grows deep in the soil of the Fukiagehama sand dune in Kagoshima, Japan’s longest dune, is pickled in Esrendre’s original brine recipe to bring out its natural sweetness, and carefully sliced to make it easy to eat.


Size: 80g
Storage: Refrigerate after opening and use as soon as possible.
Ingredients: Sliced rakkyo (from Kagoshima Prefecture), pickling ingredients (brewed vinegar, sugar, salt, konbu (kelp), chili pepper)

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.

Suggested Uses: Enjoy as a side dish. Can also be used as a topping for rice to add crunchy and acidity. The excess pickling liquid in the package can also be used to make asazuke (shallow or quick pickles). Simply julienne your favorite vegetables, such as daikon and carrot, add to the pickling liquid, and let sit in the fridge for at least an hour. The pickling liquid can also be used to make a sweet and sour sauce by combining 2 Tbsp soy sauce*, 2 Tbsp mirin*, 2 Tbsp sake, and 2 Tbsp of leftover pickling liquid over medium/high heat. Bring to a boil, reduce heat to low, and thicken with 1 Tbsp of flour mixed with 3 Tbsp water.

Sweet Vinegar Pickled Sliced Rakkyo (Japanese Scallion)

$8.00

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