[Vegetables, fruits, nuts](Reefer Type) (1,000g) Japanese Smoked Radish Coppamijin

Manufacturing method - It is a fermented food made using a traditional method using Japanese daikon and fermented with vegetable lactic acid bacteria.It starts by making smoked daikon over 3 days using cherry and oak wood.After the daikon is smoked for about 3 days, it is spread out in a barrel.It is made by sprinkling the pickled ingredients blended with 4 types of rice bran, salt, sugar, and vinegar over smoked daikon to promote vegetable lactic acid bacteria fermentation.Similar to malolactic fermentation in winemaking, Japanese smoked radish is slowly produced by low-temperature fermentation in barrels.Since it has a smoky flavor, is plump, and has an umami finish, it is a fermented food similar to the manufacturing method of malolactic fermentation.You can also enjoy the texture like pickles in your mouth, so when topped with food, it can be used as an accent to the texture and as a versatile seasoning.In recent years, demand has increased as a topping seasoning for food, and it has also been used in convenience store side dish menus, and it is an ingredient that was popular at tasting sessions at restaurants in Paris, France. - Recommended topping menu - *cream cheese*sushi*Onigiri*tacos*pizza*ButtercornCan be used all around. It also goes great with cheese.I came to Japan on a trip, but the most popular item among tourists was the menu that combines Japanese smoked radish and cheese.It is a versatile seasoning that will impress Japanese smoked radishes around the world. Please try using it.