Kimura Tsukemono Japanese Restaurant Style Pickled Radish
This takuan, made by drying and pickling a daikon radish, has a sharp, tangy flavour and soft yet crunchy texture. It is usually eaten in thin slices as one of a number of accompaniments alongside rice and miso soup. This variety, wrapped in kelp and gourd and preserved in electrolyte-rich water with chilli for a little extra kick. Refrigerate once opened and consume as soon as possible.
£9.89
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