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In 2013, Japanese cuisine was registered with UNESCO as an item of intangible cultural heritage. Japanese pickles are an important element of flavor in Japanese food, and have countless different varieties. Among these, FUKUJINZUKE is one of the most famous.
FUKUJINZUKE is a non-fermented type of Japanese pickle, and is pickled with a sesame-flavored soy sauce, sugar, and a selection of seven chopped vegetables: radish, cucumber, eggplant, lotus root, ginger, perilla, and sword bean.
Tokai Pickling takes the standard soy sauce and sugar ingredients and combines them with other seasoning to create a unique combination, in which the vegetables are pickled thoroughly to create a bold flavor with a touch of sweetness and richness.
The salty taste of the soy sauce and the sweetness of the sugar soak into the vegetables to create an interweaving flavor that serves the role of a sauce, supporting the food of the world, no matter its country of origin.