{"id":1030,"date":"2022-10-23T22:39:08","date_gmt":"2022-10-23T13:39:08","guid":{"rendered":"https:\/\/kenchanzuke.com\/page\/?page_id=1030"},"modified":"2024-05-21T08:32:24","modified_gmt":"2024-05-20T23:32:24","slug":"en","status":"publish","type":"page","link":"https:\/\/kenchanzuke.com\/page\/en\/","title":{"rendered":"Kenchanzuke"},"content":{"rendered":"

About Izumo Pickled Furikake<\/h2>\n

\"Izumo<\/p>\n

\u30fbIzumo Pickled furikake made of only vegetables and salt. We use very simple ingredients.
\n\u30fbWe use only vegetables from Shimane Prefecture in JAPAN!
\n\u30fbThis furikake offers the delicious taste of fermentation and maturation.
\n\u30fbYou can enjoy traditional Japanese pickles anytime, anywhere.
\n\u30fbThis is a new seasoning with a traditional Japanese flavor.
\n\u30fbChemical seasoning free
\n\u30fbAllergen free<\/p>\n

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\u00a0Pickled Tsuda Turnip Greens Furikake<\/h3>\n

\u30fbTsuda Turnip is a traditional vegetable specialty of Shimane.
\n\u30fbThis rare vegetable is grown in the Tsuda district of Matsue and has been cultivated since the end of the Edo period.
\n\u30fbOnly fresh leaves harvested in winter are used.
\n\u30fbTsuda turnip Greens are rich in nutrients such as beta-carotene, B vitamins, dietary fiber, potassium, and iron.
\n\u30fbA teaspoon of furikake is made from a palm of vegetables.<\/p>\n

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\"tuda<\/div>\n
\"farmer\"<\/div>\n<\/div>\n

Pickled Daikon Radish Greens Furikake<\/h3>\n

\u30fbOnly fresh Greens from Shimane Prefecture harvested in winter are used.
\n\u30fbDaikon Radish Greens are rich in nutrients such as beta-carotene, vitamin C, calcium, and iron.
\n\u30fbA teaspoon of furikake is made from a palm of vegetables.<\/p>\n

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Pickled Shiso & Umeboshi Furikake<\/h3>\n

\u30fbOnly ume plums, red perilla, and salt are used. Plums and red perilla are produced only in Shimane Prefecture.
\n\u30fbOne teaspoon of furikake is equivalent to 6-8 dried plums.<\/p>\n

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Manufacturing Method and Characteristics<\/h2>\n

Umami and flavor of traditional Japanese food “Furuduke” (old pickled vegetables)<\/h4>\n

Tsuda Turnip and Daikon radish Greens is made by pickling fresh leaves with only salt, placing a weight on them, and allowing them to mature and ferment in a warehouse for about six months. The old pickles, slowly lactic acid fermented by the power of nature, have a flavor so extensive and profoundly umami that it is hard to believe that it is only salt and vegetables.<\/p>\n

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Left:Tsuda Turnip
\nRight:Daikon Radish<\/p>\n

Only fresh greens are used.<\/p>\n

Use more salt and pickle in salt.
\nPlacing a weight on them, and allowed to mature and ferment in the warehouse.<\/p>\n

“Furuduke” have more umami and flavor in exchange for their bright color.<\/p>\n

The “pickled furikake” with concentrated deliciousness is now ready to be served.<\/p>\n

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A teaspoon of furikake is made from a palm of vegetables.<\/p>\n

Marinated in the traditional way with only salt and red shiso.<\/h4>\n

Shiso Umeboshi is made by the traditional method of pickling Shimane-grown plums in salt, drying them in the sun, and pickling them with red shiso. The plums are slowly matured over a long period of time, giving them a mild salty taste and refreshing sourness.<\/p>\n

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High quality plums from Shimane Prefecture. Ripe plums have a good aroma.<\/p>\n

Salted for about 1 month. Ume vinegar is extracted slowly.<\/p>\n

Dried in the sun for 3 days and 3 nights. The sun’s rays in summer make the pickled plums tasty.<\/p>\n

The “pickled furikake” with concentrated deliciousness is now ready to be served.<\/p>\n

Indicators of good taste<\/h2>\n

You can enjoy a more satisfying taste compared to other furikake.<\/h4>\n

Compared to other companies’ vegetable furikake, pickles furikake stood out in all five flavor ratings.
\nThe aroma of the furikake is also noticeable, indicating that it has a more satisfying taste compared to the furikake of other companies.<\/p>\n

Taste Comparison with ordinary furikake.<\/h5>\n

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Measurement results using the “Taste Recognition Device”.
\nAnalysis by Taste & Aroma Strategic Research Institute Co.,Ltd(2017)<\/p>\n

Umami spread by special drying method<\/h4>\n

Pickles furikake are dried by a special process called high-temperature, high-pressure baking.
\nBy using this method, the umami and flavor of furikake after drying(Pickled furikake) is stronger than that of\u00a0 before drying(\u201cfuruzuke\u201d).<\/p>\n

Taste and flavor perception before and after drying.<\/h5>\n

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Measurement results using the “Taste Recognition Device”.
\nAnalysis by Taste & Aroma Strategic Research Institute Co.,Ltd(2017)<\/p>\n

By processing into furikake, the unique umami and aroma appeal of \u201cfuruduke\u201d can be felt more.
\nYou can taste the lingering flavor from the moment you put it in your mouth to after you swallow it.<\/p>\n

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Characteristics of Taste<\/h2>\n

\u201cPickled Tsuda Turnip Green Furikake\u201d and \u201cPickled Daikon Radish Green Furikake\u201d have the umami of fermentation created by vegetable lactic acid bacteria in the natural environment of Japan.<\/p>\n

\u201cPickled Shiso & Umeboshi Furikake\u201d offers a mild sour taste produced by sun-drying and maturing under the power of the sun.<\/p>\n

First, sprinkle it on rice or sushi and enjoy the taste of Japanese pickles as it is. It is a nostalgic and relaxing taste for Japanese people.<\/p>\n

About \u201cPickled Tsuda Turnip Green Furikake\u201d and \u201cPickled Daikon Radish Green Furikake\u201d<\/h5>\n

\"tempura\"<\/p>\n

A small amount is enough to give a firm salty taste. Sprinkle a little at a time to taste.
\nIf you find this unique taste difficult to eat, we recommend combining it with potatoes, oil, mayonnaise, or butter. The umami of old pickles, when mixed with oil and dairy products, eliminates the difficulty of eating and creates a new taste.<\/p>\n

About \u201cPickled Shiso & Umeboshi Furikake\u201d<\/h5>\n

\"sushi\"<\/p>\n

You can taste the unique sour and salty taste of umeboshi in a small amount.
\nIf you are eating umeboshi for the first time, we recommend sprinkling them in small amounts. One of the characteristics of pickled plums is that it is easy to adjust the sourness of the plums by the amount of sprinkling.
\nThe refreshing sourness of ume is also ideal for use as a seasoning in cooking.<\/p>\n

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Sample recipe<\/h4>\n
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\"rice<\/p>\n

Rice ball<\/p>\n<\/div>\n

\"tuna<\/p>\n

Tuna avocado natto donburi<\/p>\n<\/div>\n

\"shusi\"<\/p>\n

Sushi<\/p>\n<\/div>\n

\"tempura\"<\/p>\n

Tempura<\/p>\n<\/div>\n<\/div>\n

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\"mushroom<\/p>\n

Mushroom Ajillo<\/p>\n<\/div>\n

\"chicken<\/p>\n

Chicken nugget<\/p>\n<\/div>\n

\"cheese\"<\/p>\n

Cheese<\/p>\n<\/div>\n

\"on<\/p>\n

On a steak<\/p>\n<\/div>\n<\/div>\n

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\"pasta\"<\/p>\n

Pasta<\/p>\n<\/div>\n

\"green<\/p>\n

Green saladas<\/p>\n<\/div>\n

\"frenchi<\/p>\n

French fries<\/p>\n<\/div>\n

\"sauteed<\/p>\n

Sauteed Salmon with Tartar Sause<\/p>\n<\/div>\n<\/div>\n

\"field<\/p>\n

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Background to Development<\/h2>\n

It is our policy to use as many vegetables as possible grown with care by the growers. However, the pickles we had previously manufactured used only a small amount of Tsuda turnip greens and daikon radish greens, and a large amount of leaves were thrown away each year.
\nTherefore, we developed “Izumo Pickled Furikake” to maximize the use of high-quality vegetables and reduce waste and food loss.<\/p>\n

For your information,<\/strong>
\nplease see the following video on our products as well as background story.<\/strong><\/p>\n