Tsukemono at Wakamama — merlaw's Review (Dec 13, 2024)

These #pickles were so flavourful and acidic. There was #cucumber, #beetroot, #lotusroot, and #daikon. The texture was really crunchy, especially the daikon. Each of the pickles have distinct flavours. They go very well with the #shimichi in the second pic. It’s a Japanese spice powder. Eating the pickles with the shimichi brings out a deeper flavour.

This is part of the Fusion Vemakase. They use a lot of fermented and homemade ingredients with minimal salt and oil. It’s healthy and delicious.

#100percentplantbased #fullyvegan