Base solution flavoured by Kelp, Konbu, for Asazuke, light pickles of cucumber, Chinese cabbage, Japanese radish, or cabbage. Asazuke can be made with this very easily for 30min. No.1 sales category product in pickle base category in Japan from 2005 to 2012. Must be stored in refrigerator when opened.
<How to make Asazuke>
1. Cut preferred vegetables for one mouthful portion
2. Pour Asazuke Pickle Base to the plastic bag with cut vegetables soaked by 2/3 of this solution base.
3. Rub lightly with vegetable and store in the refridgerator for 30 min. It will be ready after shaking off the liquids.
Reduced starch syrup , salt, sugar , fructose glucose liquid sugar , vinegar , kelp extracts , seasoning (amino acids ) , magnesium chloride -containing material , spice extracts[soy, wheat]
(Salt equivalent: 8.5g)