日式醃漬製品
There are various types of pickles in Japan, including Kasu-zuke (pickles
in sake less), Miso-zuke (pickles in miso), shoyu-zuke (pickles in
rice shoyu), Nuka-zuke (pickles in rice bran), Shio-zuke (pickles
in salt), and others.
Long ago when there were no fresh vegetables to eat during the winter,
pickles were a very important vegetable dish. It is still traditional,
in Japan, to eat pickles at every meal.
Pickles available commercially are made using artificial coloring,
flavors, sweeteners and preservatives. Muso's pickles are free of
chemicals and are made using only choice, natural ingredients.
VII. 醃漬蘿蔔 (Pickled Daikon Radish)
Muso 醃漬蘿蔔 is a typical Japanese pickle made from daikon radish,
sea salt and rice bran. There are no chemical preservatives, additives
or colorings. Although there are a variety of pickles in Japan,
the daikon pickle, called "醃漬蘿蔔" is a traditional basic
food and the most widely consumed pickle.
Like other Muso products, 醃漬蘿蔔 made from daikon radish retains
all the qualities of the original daikon. Daikon radish is rich
in vitamin C, amylase, and enzyme which breaks down starch.
When daikon is heated, some of the nutrients are sacrificed. Thirty
minutes after raw daikon is grated 20% of vitamin C is lost, and
2 hours after it is grated 50% of the vitamin C is lost. Consequently,
since none of the nutrients are lost in pickling, daikon is an effective
way to enjoy the full nutritional value of daikon.
In addition, rice bran, one of the ingredients of 醃漬蘿蔔, contains
linoleic acid, which removes cholesterol from the blood. Consequently,
醃漬蘿蔔 prevents hardening of the arteries.
VIII. 壽司紅姜 (Pickled Ginger)
Pickled ginger is indispensable when serving sushi in Japan. Ginger
is a germicide which kills bacteria in raw fish and also cleans
the palate.
Muso's pickled ginger is a versatile condiment made from ginger
and rice syrup. Fresh ginger root is sliced and pickled in ume plum
vinegar and rice syrup, the light pink color comes from 紫蘇 leaves,
and no artificial coloring is used.
The sweet, tangy taste can be enjoyed at any meal. Sliced and sprinkled
on salad, use as a sushi ingredient, or as it is.
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