Suguki (Fermented Turnip Pickles)

Traditional Japanese pickles made by immersing vegetables in a fermented rice bran bed (nukadoko). Characterized by refreshing lactic acid sourness and vitamin B1 from the rice bran.

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. Thinly sliced Shogoin turnips pickled with kombu and chili, a winter delicacy. Known for refined sweetness and kombu umami.

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. Thinly sliced Shogoin turnips pickled with kombu and chili, a winter delicacy. Known for refined sweetness and kombu umami.

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 Japanese pickles made by immersing vegetables in a fermented rice bran bed (nukadoko). Characterized by refreshing lactic acid sourness and vitamin B1 from the rice bran.

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.

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.