Produced in Kyoto Prefecture No glucose Shelf life of 180 days from the date of manufacture Captivated by the enchanting crimson and hidden sweetness Beetroot is familiar as a superfood due to its surprising nutritional value. It is a member of the sugar beet family, which is the raw material for sugar beet, and becomes even sweeter when dried. The attractive crimson is made up of a pigment called betacyanine, a type of polyphenol. The red soup full of polyphenols also adds color to the dish. Beets are hard, so it takes a lot of time to peel them, and if they have soil, it is difficult to wash them with water. Dried beets do not need to be pre-processed, and boiling them to soften the earthy flavor can be done in less time than fresh beets. In addition, even when dried, you can enjoy the firm texture unique to beets, which not only increases the sweetness but also the umami. ■ Beetroot, a familiar superfood ■ The brightly colored crimson is a type of polyphenol ■ No pre-treatment such as washing or peeling is required. ■ There are shredded and diced to match the dish. How to use dried beets Shredded In addition to soups and stews like borscht, we recommend lightly turning it back and making it kinpira with seasonings, or finishing it in a carrot lapet style with olive oil and your favorite vinegar. Diced Soups and stews like borscht, as well as boiled until tender and made into a chopped salad, or tossed with potato salad. Take advantage of the sweetness and texture and use it as a topping for steamed bread and scones.