Details
Moriguchi daikon, which can grow to over one metre in length, is made into Narazuke and is prized for its distinctive, satisfyingly crisp and crunchy texture.
Ginza Wakana carries on the traditional craftsmanship of Toku-Getsu-Ro, the historic Japanese restaurant from which the company originated. We use carefully selected sake lees and premium mirin lees from Hakusen Shuzo, and repeatedly re-pickle the daikon over a period of more than two years. This time-honoured process creates a clean, refined taste and a rich, mellow aroma for you to enjoy.
Do not rinse. Simply wipe off the sake lees from the surface before slicing.
Enjoy as it is with sake, or serve with rice or ochazuke. It also pairs beautifully with cream cheese or crackers, allowing you to enjoy its rich aroma and pleasantly crisp texture. Finely chopped, it also works well as a topping for rice or salad, or paired with olive oil for a new twist on the flavour.
