Description
1)Angelica acutiloba Japanese pickle
We use mild vinegar which is ripened in a big tub made by Japanese
cedar.
Cucumber,carrot, Japanese radish-Made in Japan
They have suitable shape for enjoying texture.
Wine/beer/Japanese Sake/meat dish/fried food/cheese/
residual liquid of pickle is for the vinegar of tartar sauce.
2)Japanese pickle with KINSANJI MOROMI and orange peel
・Japanese pickle of oriental pickling melon which dressed with
KINSANJI MOROMI and orange peel.
・It combines sweetness and sourness
・It goes with chicken saut and pork saut
3)Japanese pickle with KINSANJI MOROMI,cranberry and blueberry
・Japanese pickle of oriental pickling melon which dressed with
KINSANJI MOROMI,cranberry and blue berry.
・The sour-sweet of berry is brought out by sweet MOROMI
・It goes with cream cheese
4)Japanese pickle with KINSANJI MOROMI,apricot and pineapple
・Japanese pickle of oriental pickling melon which dressed with
KINSANJI MOROMI, apricot and pineapple.
・sweetness of apricot and sourness of pineapple are goes with
pickle of oriental pickling melon.
・Please eat with raw uncured ham,putty and various meat dish.
5)Japanese pickle with GINJO sake less white miso
・Japanese pickle of oriental pickling melon which soaked with
ripen sake less for 4times.
・faint flavor of mustard is goes with
・It brings out well the material of meat dish.
