FOD020610

Lactic Acid-Fermented Red Turnip Pickles

Gentle acidity and natural richness that pair beautifully with Japanese cuisine

A traditional Japanese pickle made from naturally grown red turnips, slowly fermented using only salt. Cultivated without pesticides, fertilizers, or compost, the red turnip offers a clear flavor and deep umami that reflect the power of nature. No sugar or artificial coloring is added—just the authentic taste brought out through an old-style fermentation method.

Its gentle acidity and deep umami are characteristic of Japan’s time‑honored fermented foods. It pairs exceptionally well with Japanese sake and makes a refreshing side dish for Japanese meals. Enjoy the authentic taste of Japan, created through the harmony of the natural sweetness of red turnips and the richness of fermentation.