Country of production:
The beni shoga is a special type of ginger tsukemono, typical of japanese cuisine for the preparation of pickles. The ginger is cut into thin strips or coarsely chopped and pickled in umezu, the same solution used to marinate the plums and get the umeboshi. The typically red color comes from the variety shiso of the perilla, which is diluted in umezu. Is served raw or used to flavour various dishes such as gyūdon, okonomiyaki , takoyaki and yakisoba. Not to be confused with the other tsukemono called gari, which consists of marinating slices of ginger in a vinegar solution and sugar and is eaten with the sushi.
1.5 kg (drained 1.0 Kg)
Ginger, water, salt, vinegar, cereals, Acid E260, E330, E296, preservatives E202, flavour enhancer E621, colouring E163.
Mode of storage:
A cool, dry place away from direct light
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