Goishi-cha (Post-Fermented Tea)

A lactic-acid fermented tea from Tokushima Prefecture. Summer-harvested tea leaves are boiled, packed in wooden barrels for lactic acid fermentation, then sun-dried. Unlike goishi-cha, it has no mold stage — only single-stage lactic acid fermentation.

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.

A lactic-acid fermented tea from Tokushima Prefecture. Summer-harvested tea leaves are boiled, packed in wooden barrels for lactic acid fermentation, then sun-dried. Unlike goishi-cha, it has no mold stage — only single-stage lactic acid fermentation.

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.