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Pickled eggplant (Azasuke Nasu)
Eggplant is called Nasu in Japaneses, the eggplant is pickled and
kept in cool condition using the Japanese fermenting technique
called Asazuke.
Azasuke nasu is a ready-to-eat product, and it can be eaten as
fresh salad or applied to make various kinds of food such as Kimchi
eggplant. We offer 3 kinds of eggplant, which are Sendai Naga,
Bonten and Senryo Nasu, all of which come from Japanese
species. |
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Pickled cucumber
Cucumber is called Kyuri in Japanese, cucumber is also pickled and
kept in cool condition using the Japanese fermenting technique
called Asazuke.
Azasuke kyuri is a ready-to-eat product, and it can be eaten as
fresh salad or applied to make various kinds of food such as Kimchi
cucumber. We offer 2 kinds of cucumber, which are mini and regular
size cucumber, both come from Japanese species of Tokiwa. |
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Pickled green melon <Azasuke Uri>
Green melon is called Uri in Japanese, green melon is also pickled
and kept in cool condition using the Japanese fermenting technique
called Asazuke.
Azasuke uri is a ready-to-eat product, and it can be eaten as fresh
salad or applied to make various kinds of food such as Otsukemono.
We offer one kind of green melon, which comes from Japanese species
called Hagura Uri. |
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Pickled green onion <Azasuke Negi>
We offer various kinds of green onion, which come from Thai as well
as Japanese species. |
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Pickled green shallot <Azasuke shallot>
We offer various kinds of green shallot, which come from Thai as
well as Japanese species. |
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KIMCHI
Our Kimchi is made from high-quality fresh vegetables with a
Japanese fermenting technique, which enables the Kimchi to maintain
the fresh and crunchy quality of vegetables and deliver the
delicious taste of kimchi at the same time. |
