Cut Burdocks Pickled in Bonito Broth (for professional use) Carefully selected burdock roots are washed, lightly peeled and cut by hand to the same length. Pickled in mild bonito broth seasoned with soy sauce. Fermented for about a month before packaging. Food coloring is not used to keep the gobo’s natural color.      

Cut Burdocks Pickled in Bonito Broth Carefully selected burdock roots are washed, lightly peeled and cut by hand to the same length. Pickled in mild bonito broth seasoned with soy sauce. Fermented for about a month before packaging. Food coloring is not used to keep the gobo’s natural color. No preservatives added.      

Japanese Shallot Pickled in Soy Sauce, Vinegar and Sugar Carefully selected shallots (rakkyo) are washed and processed for lactic fermentation for about three months before they are pickled in soy sauce and other ingredients. Lightly sweet and sour taste.      

Mixed Vegetables Pickled in Soy Sauce Carefully selected burdock roots are washed, lightly peeled and cut in small pieces by hand. Pickled in soy sauce with other vegetables (daikon, carrot, ginger) and konbu seaweed. Lightly sweet taste.  

Cut Burdocks Pickled in Plum Sauce Carefully selected burdock roots are washed, lightly peeled and cut by hand to the same length. Pickled in Japanese plum meat sauce with bonito flakes. Lightly sweet and sour taste. Food coloring is not used to keep the gobo’s natural color. No preservatives added.      

Cut Burdocks Pickled in Bonito Broth Carefully selected burdock roots are washed, lightly peeled and cut by hand to the same length. Pickled in mild bonito broth seasoned with soy sauce. Fermented for about a month before packaging. Food coloring is not used to keep the gobo’s natural color. No preservatives added.