Omiyage By Koya Soy Pickled Cucumbers, 370g
Soy-pickled cucumbers have a tangy, umami-rich taste. They’re marinated in soy sauce, mirin and rice vinegar. Cultjar adds kombu for briny, savoury depth.
These Japanese-inspired pickles liven up lunches and leftovers. Add them to bento boxes, rice bowls and noodle salads. Their refreshing, sweet-salty flavour cuts through rich and fatty dishes. Pair them with pork belly or miso-glazed salmon.
You can use the leftover brine in marinades and salad dressings. Mix it with sesame oil to drizzle over steamed spinach or Asian slaw.
Cultjar’s soy-pickled cucumbers have a satisfying crunch. Reach for the jar to perk up sandwiches and burgers. We like to stuff them into bao buns with sticky, slow-roasted pork.
Omiyage is the Japanese tradition of bringing back gifts or souvenirs after travelling. This range of Japanese pickles is a collaboration between Cultjar and Shuko Oda. Shuko is the founder of Koya, the London-based udon noodle bar chain.
Store in a cool, dark place. Refrigerate after opening and consume within 28 days. Best served chilled.
About Cultjar
Cultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Cucumber (69%), soy sauce (gluten/soy), sugar, mirin, rice vinegar, ginger, kombu, salt.
Allergy advice: For allergens see ingredients listed in bold. May contain sulphites
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Omiyage By Koya Soy Pickled Cucumbers, 370g
Omiyage By Koya Soy Pickled Cucumbers, 370g
Soy-pickled cucumbers have a tangy, umami-rich taste. They’re marinated in soy sauce, mirin and rice vinegar. Cultjar adds kombu for briny, savoury depth.
These Japanese-inspired pickles liven up lunches and leftovers. Add them to bento boxes, rice bowls and noodle salads. Their refreshing, sweet-salty flavour cuts through rich and fatty dishes. Pair them with pork belly or miso-glazed salmon.
You can use the leftover brine in marinades and salad dressings. Mix it with sesame oil to drizzle over steamed spinach or Asian slaw.
Cultjar’s soy-pickled cucumbers have a satisfying crunch. Reach for the jar to perk up sandwiches and burgers. We like to stuff them into bao buns with sticky, slow-roasted pork.
Omiyage is the Japanese tradition of bringing back gifts or souvenirs after travelling. This range of Japanese pickles is a collaboration between Cultjar and Shuko Oda. Shuko is the founder of Koya, the London-based udon noodle bar chain.
Store in a cool, dark place. Refrigerate after opening and consume within 28 days. Best served chilled.
About Cultjar
Cultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Cucumber (69%), soy sauce (gluten/soy), sugar, mirin, rice vinegar, ginger, kombu, salt.
Allergy advice: For allergens see ingredients listed in bold. May contain sulphites
Original: $14.09
-65%$14.09
$4.93Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Soy-pickled cucumbers have a tangy, umami-rich taste. They’re marinated in soy sauce, mirin and rice vinegar. Cultjar adds kombu for briny, savoury depth.
These Japanese-inspired pickles liven up lunches and leftovers. Add them to bento boxes, rice bowls and noodle salads. Their refreshing, sweet-salty flavour cuts through rich and fatty dishes. Pair them with pork belly or miso-glazed salmon.
You can use the leftover brine in marinades and salad dressings. Mix it with sesame oil to drizzle over steamed spinach or Asian slaw.
Cultjar’s soy-pickled cucumbers have a satisfying crunch. Reach for the jar to perk up sandwiches and burgers. We like to stuff them into bao buns with sticky, slow-roasted pork.
Omiyage is the Japanese tradition of bringing back gifts or souvenirs after travelling. This range of Japanese pickles is a collaboration between Cultjar and Shuko Oda. Shuko is the founder of Koya, the London-based udon noodle bar chain.
Store in a cool, dark place. Refrigerate after opening and consume within 28 days. Best served chilled.
About Cultjar
Cultjar was founded by Peter Prescott, a former London restaurateur. The company specialises in fermented vegetables, pickles and condiments. Much of their produce is grown at Worminster Farm, their Somerset HQ. They combine traditional fermentation techniques with modern flavour combinations. Liven up mealtimes with soy-pickled daikon, giardiniera, piccalilli and more.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Cucumber (69%), soy sauce (gluten/soy), sugar, mirin, rice vinegar, ginger, kombu, salt.
Allergy advice: For allergens see ingredients listed in bold. May contain sulphites
