About Bean and Veggie Pickles
These pickles are made with soybeans, garbanzo beans, zucchini and bell pepper. Soybeans are high in protein, low in fat, and contain isoflavone, an important nutrient for women. Cardamom and bay leaves add extra flavor. These pickles are not overly sour and are very easy to eat. We think you'll have trouble eating just one! Leftover pickle juice can be mixed with water, hot water, or soda water to make a refreshing vinegar drink, or used as a salad dressing.
|Ingredients: Soybeans, red kidney beans, garbanzo beans, Marrowfat beans, zucchini, bell pepper, baby corn. The pickle juice contains: grain vinegar, sugar, salt, bay leaves, cardamom.|
|Allergens (subject to labeling requirements in Japan)|
|Solid ingredients: 100g Total volume: 200g|
|Store in a cool, dry place. Refrigerate after opening and eat within about two weeks.|
|15 months from manufacturing date|