Best Before Date: 2025.01.09

Rakkyo (scallion) has been carefully selected, which have small grains, fine fibers, and a crunchy texture, and use luxuriously cut rakkyo tips and roots. Momoya's proprietary lactic acid bacteria are used to fully ferment the pickled rakkyo, resulting in a crisp sweet and sour pickled product that fully brings out the natural flavor of the rakkyo.

*Picture(s) are for reference only