Yukari – shiso flakes
In the height of the summer, we pick red shiso leaves and pickle them together with umeboshi. After they sit together for months in the pickle buckets and the aging process is complete, we take out the shiso leaves, sun-dry, and chop them into yukari – the deep red, brightly tangy sprinkles. The complex flavor of this condiment is traditionally enjoyed on steamed rice or in rice balls. Lately, we've been discovering other fun ways like sprinkling on boiled eggs, tomato or melon wedges, and fig salads. Enjoy experimenting with new combinations of flavors on your own!
Ingredients: red shiso leaves, ume plum juice, sea salt
Net Wt: 2oz $17.00
Keep in a cool place, avoid direct sun.