Rakkyo (Chinese onion) from South Kyushu is moderately fermented and seasoned to bring out the flavor of the aromatic rakkyo. These rakkyo pickles have rounded umami-rich sweetness from the plenty of brown sugar used. It’s a perfect condiment for curry rice!
#20702 AGED BLACK RAKKYO ZUKE 20/3.5oz. VIEW MORE
This Tsubo Zuke pickles is made with dried and sliced radish pickled and aged in a marinade made with black vinegar and brown sugar giving them a distinct savory umami flavor.
#20704 AGED BLACK TSUBO ZUKE 20/3.5oz. VIEW MORE
AGED BLACK TAKANA ZUKE PICKLES
Takana mustard greens grown by contract farmers are pickled, finely chopped and fermented. It has a unique flavor that can only be produced with brown sugar and black vinegar! Try this product for ochazuke, pasta, fried rice, and salads.
#20703 AGED BLACK TAKANA ZUKE 20/4.2oz. VIEW MORE
AGED BLACK YAMAKAWA PICKLES
This is a traditional Kagoshima food known as “Yamakawa pickles.” Locally grown radishes are dried, sliced, and seasoned with black vinegar and pure brown sugar instead of typical white vinegar and sugar to obtain a richer and deeper flavor.
#20705 AGED BLACK YAMAKAWA ZUKE 20/3.5oz. VIEW MORE
SOY MARINATED BURDOCK PICKLES
Only locally grown young burdock from Kyushu is used to produce this soy marinated burdock pickles. The woody flavor and crunchy texture of burdock make this pickle a perfect snack for sake. No artificial coloring is used.
Daikon radish used for this product is grown by contract farmers and slowly dried in the cold wind and sun. This takuan is pickled only with sugar, soy sauce, mirin, vinegar, rice bran, kombu seaweed, salt, and red pepper. *Lightly wash off the rice bran before serving.