Fukujinzuke Vegan Tsukemono Vegetables for curry

To achieve this, seasonings components are carefully selected and no raw materials of animal origin are used. Fukujinzuke vegetables are suitable for vegetarian use.

They are produced in a factory certified by the FSSC22000 global food standard.

Fukujinzuke is made from seven types of vegetables, including radish, egg plants and cucumber, lotus root, ginger, kidney beans and herbs such as shiso and sesame.

The whole is put in brine with sugar, soy sauce, salt, vinegar and spices.

Best recommendation is to add it to warm curry sauce accompanying a Japanese curry rice.

This fukujinzuke mixture is certified VEGAN by VEGEPROJECT Japan.