○ Be careful of its mellow aroma! The pickles, made with large arage kikurage from Yamanashi Prefecture, are Chinese-style using Sichuan peppercorns (Chinese Sichuan sansho) and domestic garlic for seasoning. The thickness of the kikurage gives it an irresistible texture rather than a crunchy texture, and you are sure to be intoxicated by the mellow aroma of Sichuan peppercorns. The sour taste and secret ingredient garlic are the best supporting roles. ○ Arage Kikurage is from Yamanashi Prefecture By using dried kurage, in addition to its light taste, it is rich in minerals such as vitamin D, calcium, and iron, making it perfect for nutritional value!　Being able to enjoy the plump texture even though it is dry is a technique that can be achieved by making high-quality kikurage. Please accept the technique. ○Garlic also from Yamanashi Prefecture Garlic grown vigorously in Lake Kawaguchi. However, even though it is garlic, it is used for pickling. Instead of the garlic that everyone usually eats, the sprouts and skin are dried to make a broth to give it a soft garlic aroma. ○ Commitment to Sichuan pepper There are various ranks of Sichuan peppercorns, and the ones used in pickles have a stimulating aroma and taste. Many of them have a weaker aroma and texture when pickled, and among them, they use high-quality Sichuan peppercorns (Chinese Sichuan sansho). It's irresistible that it suddenly turns a beautiful red color when dipped in vinegar, and it's a pity that the red pigment comes out and turns brown when heated, but the aroma and taste are sure to please everyone. Now, let's get numb to the taste and aroma! "Kikurage Pickle Sichuan Pepper" is all handmade. We do not use any additives and carefully produce each bottle one by one. Please take this opportunity to try it.