Nukazuke (Rice Bran Pickles)

Traditional Japanese preserved food made by salt-pickling plums, sun-drying them, and re-pickling with red shiso leaves. Known for intense sourness from citric acid, a staple in onigiri and bento.

A pickle made from sun-dried daikon radish fermented in rice bran and salt. Characterized by its yellow color and distinctive crunchy texture. One of Japan's most beloved pickles.

One of Kyoto's three great pickles. A vibrant purple pickle made by salt-pickling eggplant, cucumber, myoga ginger, etc. with red shiso leaves and fermenting with lactic acid bacteria.

One of Kyoto's three great pickles. Suguki turnip greens are salt-pickled, pressed with a balance weight, and lactic-acid fermented in a heated room (muro). Distinguished by its unique sourness.

A representative Kyushu pickle made from salt-pickled and lactic-acid-fermented takana mustard greens. Known nationwide as a ramen topping and ingredient in takana fried rice.

A signature Shinshu pickle made from salt-pickled and lactic-acid-fermented nozawana greens, originating from Nozawa Onsen village in Nagano. Counted among Japan's three great pickles.

Traditional preserved food from Fukui and northern Kyoto. Mackerel or sardines are salt-cured, then pickled in rice bran for 1-2 years. Eaten grilled as-is or as sashimi after removing the bran.

Pickles and preserved foods made by aging vegetables, fish, or meat in miso. Miso enzymes break down proteins to add umami. Saikyo-zuke (white miso-pickled) is known as a premium culinary preparation.

Traditional preserved food of Hokkaido and Tohoku. Squid is salt-cured and then pickled in rice bran. Also known in Hokkaido as nuka-nishin (bran-pickled herring).

A local specialty of the Aizu region. Dried herring (migaki-nishin) is rehydrated in rice washing water, then pickled with sansho leaves, soy sauce, vinegar, and sake. Born from the wisdom of inland areas far from the sea.

One of Kyoto's three great pickles. A vibrant purple pickle made by salt-pickling eggplant, cucumber, myoga ginger, etc. with red shiso leaves and fermenting with lactic acid bacteria.

One of Kyoto's three great pickles. Suguki turnip greens are salt-pickled, pressed with a balance weight, and lactic-acid fermented in a heated room (muro). Distinguished by its unique sourness.

A pickle made from sun-dried daikon radish fermented in rice bran and salt. Characterized by its yellow color and distinctive crunchy texture. One of Japan's most beloved pickles.

A representative Kyushu pickle made from salt-pickled and lactic-acid-fermented takana mustard greens. Known nationwide as a ramen topping and ingredient in takana fried rice.

A signature Shinshu pickle made from salt-pickled and lactic-acid-fermented nozawana greens, originating from Nozawa Onsen village in Nagano. Counted among Japan's three great pickles.

Pickles made by repeatedly re-packing vegetables (white melon, cucumber, etc.) in fresh sake lees over extended fermentation and aging. Characterized by an amber color and distinctive rich flavor, containing alcohol.