In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label. Beni shoga are the thin strips of red pickled ginger you often find tucked inside a takoyaki or piled on top of a bowl of ramen or yakisoba. We strive to keep Japan Guide up-to-date and accurate, and we're always looking for ways to improve. Umeboshi are pickled plums known for their bracing saltiness and acidity—they're so strong, they've been said to corrode aluminum lunch boxes.

However, it was very busy and it took an eternity for our drinks to arrive which i wasn't pleased about! The red color from Beni Shoga comes from the ume plum vinegar, the brine that’s produced during the Umeboshi (Japanese Pickled Plums) making. With our enthusiasm and expertise on authentic Japanese flavours, we endeavour to guide food lovers on their journey of making new discoveries, in this fascinating food culture filled with tradition and unique flavours. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

Made up of corn-on-the-cob roundels coated in sticky spicy sauce and finished with sesame seeds and spring onion. Tazaki Foods, the name behind the Yutaka brand, was of Japanese food in the UK when the company opened the first Japanese restaurant in the country over 40 years ago. The pickled vegetables are delicious on their own too, so I won’t tell if you take a few bites even without the curry or enjoy them with Ochazuke! Which is why I’m so passionate and proud to be partnering with wagamama on this campaign to bring their balanced and holistic ethos to life. Heavily salted pickles, on the other hand, are more involved to prepare and have strong, complex flavors.

Local to Matsumae Town in Hokkaido, matsumaezuke is an interesting combination of regional specialties of Hokkaido such as squid, konbu, kazunoko (herring roe) and carrots, seasoned with sake, soy sauce and mirin (sweet cooking wine).

Apologised in advance is this breaks any rules I’d be happy to repost somewhere more appropriate, but I’m really stumped with this one. A single serving can easily pack 10% of your daily recommended intake, potentially contributing to high blood pressure, heart disease, and stroke. The most basic consist simply of lightly salted, sliced vegetables, which result in pickles with the crisp texture and mild flavor of fresh (usually seasonal) vegetables.