Details
Young, early-harvest burdock roots grown in Japan are carefully pickled in our specially prepared soy sauce seasoning, giving them a delightfully crisp and crunchy texture.
By allowing the young burdock roots to undergo lactic acid fermentation with their delicate skins left intact, their natural umami and distinctive flavor are fully brought out. With its simple, nostalgic taste, this Tokyo specialty is also a popular choice at Haneda Airport. Enjoy it as it is, as a filling for tempura or sushi rolls, or use the leftover pickling liquid to cook a flavourful takikomi rice.
