16 kinds of selected lactic acid bacteria bring out the sweetness and umami of the ingredients.
We use carefully selected domestic seasonings and Dashi without using sugar or food additives.
Asazuke is a pickle that does not ferment very much, but this product is made by culturing 16 kinds of selected lactic acid bacteria in soymilk and adding a lactic acid fermented liquid that has been aged for 1 year.
Lactic acid bacteria can be easily ingested even in lightly pickled vegetables, improving the taste and nutrition. Recommended for those who want to eat plenty of vegetables.
■ How to make delicious
(1) Wash the vegetables well to drain them, and put the amount of 100g to 200g in a bowl or vinyl bag together with one packet (10g) of this product and mix.
(2) Leave it for about an hour, and when the vegetables are tender, it's done!
Ingredients: salt (domestic), pure rice mirin, pure rice sake, kelp, lactic acid fermented liquid (derived from soybeans), dried shiitake mushrooms