Takuan and Sushi Gari
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.
Takuan (Pickled Daikon Radish)
MUSO Takuan 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 "takuan" is a traditional basic food and the most widely consumed pickle.
Like other MUSO products, takuan 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 takuan, contains linoleic acid, which removes cholesterol from the blood. Consequently, takuan prevents hardening of the arteries.
Sishi Gari (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 shiso 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.