Takanazuke (Pickled Takana Greens)

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 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.

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 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.

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.