榨 The "Sichuan Usabana", which has been consistent with the original manufacturing method (dried wind, about one year of spices, using a 10 -time spice), can be used as a side dish and appetizer for rice as it is or as a dish of cooking. As you can see with sesame oil and soy sauce. The raw material of 榨 is a turbot vegetable (Turachezai), a kind of bump of bumps, a blue vegetable head. This green vegetarian head is dried to bring out the unique texture and flavor, soaked in salted lactic acid fermentation. Next, sprinkle on several more than 10 spices used in herbal medicines, pack the jar in a gap without gaps and ferment it for about one year. The origin of the name "榨" is the end of the jar filling process.
