Yutaka Japanese-style Pickles - Fukujinzuke (Vegetables: pink Radish mix) 110g(Pack of 6)

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Yutaka Japanese-style Pickles - Fukujinzuke (Vegetables: pink Radish mix) 110g(Pack of 6)

Yutaka Japanese-style Pickles - Fukujinzuke (Vegetables: pink Radish mix) 110g(Pack of 6)

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Yutaka Fukujinzuke is a Pickle Specialty made of mixed Vegetables (radish and others) according to the popular Japanese recipe. After being the original innovator of what is now one of the UK’s favourite dishes, wagamama is synonymous with the Japanese go-to, Chicken Katsu Curry. Nukazuke are common household pickles fermented in a mixture of roasted rice bran (the hard outer skin of the rice that is removed when polishing the rice grain), salt, konbu and other ingredients. Beni Shoga is julienned young ginger that has been pickled in plum vinegar (umezu), a byproduct of making pickled plums (umeboshi).

With the mandatory introduction of calories on menus wagamama realises that calories aren’t helpful for everyone and so will offer a calorie-free version of their menu available on request, appreciating that everyone’s relationship with food differs. Long, firm Japanese cucumbers, which have fewer and smaller seeds than their Western counterparts, are used to make many different types of tsukemono. Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. Which is why it’s brilliant to see that wagamama are offering guests a calorie-free menu, to help alleviate the trauma of what can already be an extremely difficult event for sufferers.

Kasuzuke are imperishable pickles preserved in a mixture of sake lees (the yeast mash that is left over after filtering sake), salt, sugar and sweet cooking wine (mirin). Salt – Pickling salt is recommended, as it has no additives that can cause the pickling liquid to become cloudy. Nozawana are a type of turnip greens which are dried and pickled in a salt brine seasoned with togarashi pepper and wasabi. Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show. Truth be told, there’s nothing particularly Korean about my radish pickles regarding the ingredients used (there’s no gochujang or gochugaru involved!

Make the vinegar mixture in a small sauce pan by mixing them all and bring it to boil on low heat until the sugar dissolves (about 3- 4 mins). Use homemade ume plum vinegar – For those who are already making umeboshi, you’d want to reserve the ume plum vinegar from the process and use it for this quick pickle recipe.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! Drain the ginger well in a fine-mesh sieve and let cool over a large flat surface (I used a bonzaru, Japanese bamboo sieve). Storage – Keep your pickled ginger in the fridge for up to a year, and always remember to get it out with clean utensils when serving up.

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