Takuan Japanese Yellow Pickle Radish (Whole) 500g

🚚 Delivery [[today,1,en]] - [[today,4,en]]
Takuan Japanese Yellow Pickle Radish (Whole) 500gPickled Vegetables

Takuan Japanese Yellow Pickle Radish (Whole) 500g

🚚 Delivery [[today,1,en]] - [[today,4,en]]
Regular price €4,20
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Title
  • In stock
  • Inventory on the way
  • Best before: 09/10/2023
Tax included.

Yellow Pickle radish is known as Takuan in Japan and Danmuji in Korea. It has a sweet and slightly sour taste, making it good to eat before meal as appetizer or after meal to help digest. It can be used to make sushi or Korean Kimbap. A crispy and crunchiest texture serves as a side dish or snack. It can be cut into cubes or sliced to top on a bowl of rice or bento box too.

Try this authentic pickle radish!

Use for : Sushi, Kimbap, Appetizer, Side dish

Radish (80%), water, salt, acidifiers (E260, E330), colour (E101), sweeteners (E950, E951, E954), preservative (E202). Contains a source of phenylalaline and traces of sulphite.

Energy 1441kJ, total Carbohydrate 83.5g, sugars 0.3g, protein 0.2g, salt 1.6g

Delivery Time
Order preparation: 1-2 working days
Shipping in Italy: 1-2 working days (Islands: 2-3 working days)
We ship in most European countries, more info on shipping here

We don’t accept cancellation of orders
However, contact us if there is information to be modified in your order

We accept returns
Contact us within: 7 days from delivery date
Ship back the items within: 14 days from delivery date

Conditions of returns
Buyers are responsible for the shipping costs of the return. If the items are not returned in its original condition, refund would not be approved

Guaranteed Refund
Shopping with us is worry free! Missing items, damaged or expired products will be refunded 100%

Expiry Date
Most Chinese products show PRODUCTION DATE + DURATION on the original packaging. You can find the expiry date on the attached label. Contact us if you have doubt

Contact Us
Simply write to info@8ttomarket.com. More information can be found here: Return, Shipping & Q&A

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