Specifications
Fresh pickled radish is in season, we can supply large quantity and high quality to you.
Commodity: Pickled radish
Certification: GAP, HACCP, ISO, JAS.
Package: 500g*20bags/carton size: 37*27*18cm1700carton/20FCL
Flavor and color: Sweet and sour
Minimum order: 200 cartons
Payment: L/C, T/T
Trade term: FOB, CIF
Place of origin: Shandong, china
Lead time: Within 20 days after conforming the order
Loading port: Qingdao.
| Ingredient |
Radish, vinegar, salt, acid ect |
| Shelf life |
18months |
| Place of origin |
China |
| Storage |
Keep in cool and dry place without sunshine |
Description:
Pickled radish is a kind of Japanese food serves with sushi dishes. Takuan (), also known as takuwan or takuan-zuke, is pickled daikon radish. Takuan is often served alongside other types of tsukemono in traditional Japanese cuisine, and is also enjoyed at the end of meals as it is thought to aid digestion. In Korean it is known as danmuji () and is typically added to gimbap or served as a side dish in Korean Chinese cuisine.
There is radish slice, strip, whole in yellow and pink for different needs.
Cooking Direction:
Usually, takuan is washed the excess bran and sliced thinly before serving. It is eaten as a side dish in meals, and eaten as a snack at teatime. Strip-cut takuan is often used for bento. Traditional takuan-using sun-dried daikon raddish and pickled in rice bran bed-is sometimes stir fried or braised when getting older and sour. Somesushi rolls use strip-cut takuan for ingredients such as shinkomaki (takuan only), torotaku-maki (fatty tuna and takuan).
If you'd like to kown any other infomatiom, please contact us without any hesitation.
Audited Supplier 
){kind=link}