KO-NASU ZUKE

“Ko Nasu,” literally means small eggplant. It has a sweet, soft skin, almost containing no seeds, it is popular for pickles.  This tsukemono makes a good vegetarian sushi roll filling too. (Top left)

#73013 F-KONASU 18/17.6 oz. (500g) about 55 pieces

SOMA- KYURI ZUKE

This old-fashioned lacto-fermented Japanese cucumber “tsukemono” is known as Soma-Zuke. Marinated in Honjozo style soy sauce and shiso leaves.  Savory and salty, with a wonderful crunchy texture. Enjoy this as it is for a drinking snack, or with rice. (Top right)

#40390 F-SOMA PICKLED CUCUMBERS 18/17.6 oz.

AO SHISONOMI-ZUKE

Finely chopped crunchy Japanese cucumber mixed with young Shiso (Japanese Perilla) seeds in a soy sauce based brine. Good for making fried rice, onigiri and Japanese style tartar sauce. In place of overly sweet store bought relish, use this pickles to garnish hot-dogs too.

#73015 F-AO SHISONOMI (PICKLED PERILLA SEEDS)  18/17.6 oz. (500g)

WASABI FLAVORED GANKO NASU

This small eggplant has shiny dark purple tender skin with white juicy flesh compare to Italian eggplant. A hint of wasabi adds a subtle heat to these savory pickles. Serve with rice as an okazu (side dish) or, with drinks as an otsumami (snack).

#73104 F-GANKO NASU (PICKED EGGPLANT) 18/17.6 oz. (500g) about 15 pieces