Masugo makes high quality pickles in Kyoto.

Their 7 kinds of poplar tsukemono assortment. Each piece is small size.

Sugukizuke（55g）Suguki, a traditional Kyoto pickle fermented with lactic acid, is chopped into small pieces that are easy to eat.

Oragazuke（55g）Pickled cucumber, ginger, eggplant, myoga and red perilla

Ohara senri（55g）Mainly cucumber, eggplant, ginger, myoga, green shiso pickled in soy sauce

Hana Myoga（55g）Chopped cucumber pickled in soy sauce is added to pickled myoga.

Harihari（70g）High-quality sun-dried daikon radish is carefully marinated in special soy sauce at a low temperature, and kelp and ginger are added to create a mellow and deep flavor. The dried radish has a good texture, and the more you chew, the more the flavor spreads.

Hanazakura（70g）Shiga Prefecture's traditional vegetable, Japanese vegetable turnip, is cut into strips and pickled in a slightly elegant vinegar while making the best use of the bitterness and sourness of the material.

Kyo gozen（70g）The traditional Kyoto vegetable "Mibuna" is pickled in salt and then slowly pickled in rice bran to bring out the right amount of sourness and flavor. Chopped into pieces that are easy to eat, ginger is added to give it a mellow finish.

Expiry is about 60 days. Please do not choose surface mail.

After opening it, keep them in the fridge.

115g in 1 bag.