The polypoly texture of radish and the refreshing aroma of large leaves. The production area of vegetables changes depending on the season, but we try to use Ehime as much as possible. The pickle liquid, which is the decisive factor in the taste, is combined with rice vinegar with "Yasumaru dashi", which is representative of Ehime Matsuyama. The texture is good, and the pickled radish has a refreshing sweet and sour taste, making it the perfect dish for resting chopsticks. You can chop it up or add it to the meat ◎ When you are tired or tired in the summer, you can add radish and pickled radish and large leaves to the chilled miso soup to recover from fatigue.