Diced Dried Yuzu Peel from Tokushima, Kyo no Kanbutsuya 京の乾物屋 徳島県産刻みゆず
Made with Kito Yuzu from Tokushima Prefecture, nurtured by lush green mountains and the crystal-clear waters of the Naka River.
It features a vibrant color and a rich, refreshing aroma.
Perfect for clear soups, udon, soba, chawanmushi (savory egg custard), pickles, dressed dishes, and ozoni (traditional New Year’s soup).
Recipe
Recipe for Asazuke (浅漬け, Light-Pickled) of Small Red Radishes and Celery
Made with Kito Yuzu from Tokushima Prefecture, nurtured by lush green mountains and the crystal-clear waters of the Naka River.
It features a vibrant color and a rich, refreshing aroma.
Perfect for clear soups, udon, soba, chawanmushi (savory egg custard), pickles, dressed dishes, and ozoni (traditional New Year’s soup).
Recipe
Recipe for Asazuke (浅漬け, Light-Pickled) of Small Red Radishes and Celery
Description
Made with Kito Yuzu from Tokushima Prefecture, nurtured by lush green mountains and the crystal-clear waters of the Naka River.
It features a vibrant color and a rich, refreshing aroma.
Perfect for clear soups, udon, soba, chawanmushi (savory egg custard), pickles, dressed dishes, and ozoni (traditional New Year’s soup).
Recipe
Recipe for Asazuke (浅漬け, Light-Pickled) of Small Red Radishes and Celery
