Originally Posted by
Tofino87
Thank you Laplap, that’s really helpful. I’m a little
surprised that it seems to be in fairly common use in Japan itself - I’d always thought that they’d tried to avoid additives and fillers on the whole.
Japan has a sizeable proportion of whole foods and additive-resistant consumers, some are linked with sects and cults, but not all. The “they’ you are referring to exists but as a minority.
Saying that, a sugar substitute is one of the things I buy in Japan to bring back to London. It’s a Japanese product that has had huge success in North America and other parts of the world, but not here in Europe, called Lakanto (erythritol and monkfruit). It’s a sweetener that has been gaining traction in Japanese products.
Originally Posted by
Tofino87
It’s looking like an order of the Kizami brand pickled red ginger is the way I’ll go.
