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Fukujinzuke Vegan Tsukemono Vegetables for curry Tsukemono
  • Fukujinzuke Vegan Tsukemono Vegetables for curry Tsukemono
  • Fukujinzuke Vegan Tsukemono Vegetables for curry Tsukemono

Fukujinzuke Vegan Tsukemono Vegetables for curry

Fukujinzuke Vegan Tsukemono Vegetables for curry

Réference : NISSHT1

€4.00
Tax included

Fukujinzuke Vegan Tsukemono Vegetables for curry

Our craftsman, Shin Shin, located in Gunma, central Japan, has developed a technique for producing fermented vegetables, pickles, which preserves vegetables organoleptic qualities for a long period of time, without deterioration, by controlling micro-organisms.

Quantity
Available

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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.

NISSHT1
Origin
Gunma, Japan
Weight
150 g net
Packaging
sachet
Ingredients
Japanese radish, sugar, soy sauce (soy, wheat, salt), egg plants, salt, cucumber, lotus root, red bean, vinegar, ginger, shiso, sesame, red pepper
Storage
keep away from light, heat and moisture
Allergenic(s)
sesame
soya
wheat
Nutritional values
Per 100 g : energy 110 kcal (466 kJ) ; fat below 0,3g, of which saturates below 0,01g ; carbohydrate 24,6g, of which sugars 21,3g ; dietary fiber 2,6g; protein 1,6g ; salt 4,208g.
Quality
Vegan