“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.
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