Soy sauce radish pickles | Erao X Mrs. Kishimoto | Local Series

Shiyang Kitchen is the best dojo. Mrs. Kishimoto, a food instructor who studied in Japan, uses traditional Japanese methods of preserving food, combined with brewing sauces, and uses Hong Kong organic radishes to make soy radish pickles. Bring out the flavor of vegetables, decompose the intestines and astringency of leafy vegetables and root vegetables, and retain the vitamins and minerals in them. Feel the freshness of vegetables and the same source of medicine and food, nourishing the body and mind. Mrs. Kishimoto uses 100% Kyoto rice vinegar and Japanese wine when making soy sauce radish pickles, and uses organic radishes grown by Erao Agricultural Co., Ltd., adding beetroot sugar instead of refined sugar, which is healthier with low sugar. Ingredients: Erao white radish, soy sauce, mirin, Japanese vinegar, Japanese wine, beetroot sugar, kelp, dried chili ----------------------------------------- Producer: Food Instructor Kishimoto He Yingyi (Mrs. Kishimoto) Served as the business development department of the aviation catering industry food factory and social enterprise organic food. At the same time, he served as the instructor of the Japanese cuisine and food education class in the community center for more than 10 years. Since 2008, he has practiced With the license of "Nursing Tutor", I have studied in the UK in recent years and learned how to help myself, emotional expression and the development of self-cultivation through food. Hong Kong now co-organizes courses such as food and nutrition, Japanese food, food education, and personal business of local organic crops using hand-made products to guide you to create your own favorite life with talent.