Seven carefully selected vegetables (radish, eggplant, cucumber, sword bean, lotus root, shiso, and ginger) are aged at low temperature for over a month. They are pickled in honey and apple vinegar, giving the vegetables a mellow sweetness and rich flavor.
No synthetic colorings are used, and natural colors are used to create a natural color. It can be used not only for curry rice, but also as a condiment for fried rice and yakisoba.
Japanese
Chinese (Simplified)
Chinese (Traditional)
English