Awa Bancha (Tokushima Fermented Tea)

Japan's only fully two-stage fermented tea, made in Otoyo, Kochi. Steamed tea leaves undergo mold fermentation (aerobic), then lactic acid fermentation (anaerobic). Cut into go-stone-shaped squares and sun-dried.

A post-fermented tea drunk in Asahi, Toyama. A type of dark tea, it is uniquely whisked vigorously ('batabata') with a chasen (tea whisk) until frothy. A small amount of salt is characteristically added.

Japan's only fully two-stage fermented tea, made in Otoyo, Kochi. Steamed tea leaves undergo mold fermentation (aerobic), then lactic acid fermentation (anaerobic). Cut into go-stone-shaped squares and sun-dried.

A post-fermented tea drunk in Asahi, Toyama. A type of dark tea, it is uniquely whisked vigorously ('batabata') with a chasen (tea whisk) until frothy. A small amount of salt is characteristically added.

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. 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.