『 “Only with great vegetables, great tsukemono (Japanese pickles) can be made”』
The passion is a part of histories of our tsukemono production and vegetable cultivation that has been handed down for more than half a century.
Serving you the best tsukemono with the best vegetables.
With the belief, we have been cultivating fresh vegetables after many trials and errors in our own farm in Kameoka city, Kyoto.
The condition of our farm in Kameoka city, Kyoto is optimum for vegetable field with deep fog and fertile soil which improves the quality of vegetables.
By benefitting from the optimum condition, we have produced high quality vegetables.
We continue to produce our tsukemono with vegetables grown with the utmost care in the hope that our precious customers enjoy our tsukemono.
You may concern the salt intake by having pickles.
However, the modern science proves that the proper pickling and fermentation technique provides high nutrients to the present generations.
For instance, Nukazuke, rice bran pickles, that is produced with our original producing technique contains GABA (γ-Aminobutyric acid) which is types of amino acid
that has great function for lowering blood pressure, stress relief and relaxation effect which is recommendable for those who have high blood pressure.
Science proves our inherited belief, “by neatly producing the pickles, good things will come out”.
What have been passed down for centuries contains valid human intelligences.
Furthermore, nukazuke (rice bran pickles) is rich in live plant lactobacillus as it is carefully fermented in traditional production process without getting exposed to the air.
Plant lactobacillus will reach intestine alive, hence it will improve intestinal environment.
Japanese pickles are the superb food that is beneficial for our health.
Enjoy the taste and plenty of benefits in daily meals./p>
Simple yet addicitve green soybeans sflavored with Japanese soy sauce. You can enjoy the natural sweetness of green soybeans and its unique crunchy texture.
Sun dried radish pickles are marinated in bonito-flavoured sour plum. Enjoy the mild sourness with significant bonito flavor.
Variety of vegetables including dried radish and lotus root etc. are pickled in soy sauce baced sweet and salty sauce with a bit of spiciness. Unlike the well-known “fukujinzuke” which is pickles with vivid red color, this product is naturally colored hence it’s brown. It’s most typically used to add flavour and crunch to Japanese curry!
Enjoy the fantastic harmony of Uji Matcha from Kyoto and natural sweetness of dried radish.
Soaked dried radish in barley miso. Enjoy its unique sweetness and crunchiness.
Cut burdock being marinated with a soy sauce-based slightly spicy and sweet sauce. It’s recommended to cook Sato Gobo mixing with rice and other vegetables.
Instead of incinerating expired products as food wastes, we reuse it as compost and feed. We commit to recycle food waste effectively to reduce food loss.
In order to reduce carbon dioxide emissions and to preserve the environment, we provide biomass- based plastic bags as our shopping bags.
The FSC certification system was created to combat deforestation in response to shrink of the world’s forest area in recent years. We actively support the use of FSC-certified products.
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