Takuan (Pickled Daikon)

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 traditional Tokyo pickle made by salt-pickling daikon, then re-pickling in rice koji and sugar. Named for its sticky texture ('bettari'), with characteristic koji sweetness and fruity aroma.

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 traditional Tokyo pickle made by salt-pickling daikon, then re-pickling in rice koji and sugar. Named for its sticky texture ('bettari'), with characteristic koji sweetness and fruity aroma.

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.

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. 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.