NOVEMBER 2022 — HIGHLIGHTS
JAPANESE PICKLES
Nakazono Kyutaro Shoten has been dedicated to pickle making business for nearly 100 years in Kagoshima Prefecture. They use mostly local vegetables only grown by contract farmers.
“AGED BLACK” SERIES
Marinated in brown sugar and black vinegar
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.
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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.
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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.
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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.
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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.
#20706 GOBO SHOYU ZUKE 20/2.4oz.
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Domestic dried daikon radish is pickled in a refreshing soy sauce marinade. Enjoy the unique texture of dried daikon radish!
#20709 WARIBOSHI DAIKON KARINKO 20/3.5oz.
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“Okra” from Ibusuki, Kagoshima prefecture, which is the largest producer in Japan, is used to make this bonito and soy flavored Okra pickles. Enjoy it with sake/shochu!
#20707 OKURAKKO (PICKLES) 20/3.5oz.
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Aromatic takana pickles are seasoned with chili pepper and sesame oil. Use this product to make fried rice, rice balls, and as a topping for tonkotsu style ramen.
#20708 TAKANA ZUKE OIL 20/5.2oz.
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Daikon radish grown in the sunny southern Kyushu region is used. The sun-dried radish is carefully pickled to bring out the natural sweetness and umami.
#40610 WHITE HYOROKUZUKE 30/9.8oz.
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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.
#40609 HONBOSHI TAKUAN 20/7.0oz.
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