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.
| Product No. | 1000006 |
| Name | Tamari Rakkyo |
| Ingredients | Japanese shallot (rakkyo), pickling liquid (sugar, glucose sugar, soy sauce, vinegar, salt) , seasoning (amino acid, etc.), caramel coloring |
| Net Weight | 160 g |
| Cut Length | |
| Ingredient Origin | Japan |
| Allergens | Wheat, soy |
| Best-before Period | 120 days |
| U.S.FDA FCE Registration | 25140 |
| U.S.FDA Process Filing | 20150831005 |
| FDA Food Facility Registration No. | 19516563004 |
| DUNS No. | 693465143 |
| Container Description | Flexible Pouch |
| Container Dimensions | L: 804 W: 611 H:11 |
