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- きゅうり53.1%—
- Ginger23.4%—›
- Shiso11.7%—
- Sesame5.9%—
- 漬け原材料2.9%—
- Soy sauce1.5%—›
- 還元水あめ0.7%—
- 魚介エキス0.4%—
- Vinegar0.2%—›
- たんぱく加水分解物<0.1%—
- Spice<0.1%—›
- 食塩〕<0.1%—
- Condiment<0.1%—
- Amino acids<0.1%—›
- Acid—›
- Antioxidant—
- Vitamin C—›
- Colour—
- Gardenia jasminoides—
- Red yeast rice—›
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きゅうり (中国、 ラオス)、しょうが、 しその実、 ごま、漬け原材料 [しょうゆ、還元水あめ、魚介エキス、醸造酢、たんぱく加水分解物、香辛料、 食塩〕 /調味料(アミノ酸等)、 酸味料、酸化防止剤(ビタミンC)、 着色料 (クチナシ、 紅麹)、(一部に小麦・ごま・大豆を含む)
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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Ingredient content
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