Wariboshi pickle 【Domestic production】Wariboshi dried radish seaweed pickle

The dividing dried radish from Kagoshima is soaked by soy sauce taste. Delicious that becomes addicted when eating once. It is the highest in the switch of sake in rice. It is a commodity of famous.

■Brand name: Wariboshi dried radish seaweed pickle
■Name: Soy sauce pickle
■Raw material name: Radish, seaweed, and cayenne pepper
Soaking Gen material (soy sauce, sugar, glucose fructose fructose liquid, fermentation seasoning liquid, and brewing vinegar)
Seasoning (amino acid etc.)
Artificial color (caramel)
Antioxidant(vitamin C)
■A part of the raw material contains wheat and the soybean.
■Raw material home: Domestic production
■All the preservation fees and the artificial colorants are not used.
■Amount of content: 220g Flat bag
■Best-before date: 90 days
■The preservation method: Please avoid and preserve direct sunshine and the high temperature and humidity.
■The dish method: Please eat as it is.

I have introduced sticking to.　

(1)The divided and the dried radish are produced by the raw material by the contract cultivation of Kagoshima Prefecture. It is produced based on a reasonable cultivation standard that would be the Nakajima way of farming. A flavor, delicious, and softness the radish original are alive.

(2)1 use seaweeds which were gathered in the summer of the Hokkaido Nemuro coast.

(3)It is soaked the blend of this brewing soy souce of two kinds (Koikuchi and Usukuchi) of Gunma Prefecture. Water is not used, the flavor and delicious of the soy sauce are made the best use of, and the low temperature has been ripened.

(4)The preservation fee and the artificial are not used. It is soaked by the refrigeration management.