Twice pickled for extra flavour.Add a touch of savoury/sour goodness to your meals with Kimura's nukazuke twice pickled radish. In a process that takes more than six months to complete, this takuan (pickled radish) was made by stewing Miyazaki-grown daikon radishes in brine made from sun-dried salt and Japanese fermented rice bran, taking the daikon out, changing the pickling solution, and stewing them again, ensuring that the radish absorbs as much of the flavour as possible.
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