It is a perfect dish for hot days using popular Fukujinzuke.
Since its launch in 1923, it has been protecting the traditional taste.Kiri seal Nihonbashi picklesIt is a pair of use.
It is a recommended small bowl menu in summer where the texture of Fukugami pickles is accented.
Main ingredientsKiri seal Nihonbashi pickles
The main ingredients used this time areKiri seal Nihonbashi picklesis.
Fukujinzuke pickled with additive -free soy sauce was bottled. With a retro design, it can be used not only for curry but also for meals such as fried rice and ochazuke.
It is a product that has been protecting the traditional taste since its release in 1923.
Materials & how to make
It is a simple recipe that combines the salt and cucumbers and ginger and Fukugami pickles.
It is the amount of one person.
| Kiri seal Nihonbashi pickles | 1 tablespoon (20g) |
| Cucumber | 1/2 (about 50g) |
| Salt (for cucumber salt fir) | Appropriate amount |
| Myoga | 1 (about 20g) |
① Cut the cucumbers in half vertical, sliced diagonally sliced ( * appropriate amount of salt), and cut the ginger into a circle.
② Put ① and Nihonbashi pickles in a bowl, mix well and complete.
Complete image
You can easily create a small bowl menu that is perfect for hot days.
Products used in recipes
Fukujinzuke pickled with additive -free soy sauce was bottled. With a retro design, it can be used not only for curry but also for meals such as fried rice and ochazuke. It is a product that has been protecting the traditional taste since its release in 1923.
This product isONLINE STORECan be purchased in.
