Tukemono pickles are a method of preserving ingredients and a processing method that brings out the deliciousness of food by fermentation. Mainly, radishes, cucumbers, carrots, Chinese cabbage, eggplants, etc., which are harvested intensively in one season, can be eaten in other seasons. Because it has umami and salt content, it is eaten with rice or with tea or sake. Pickles made from radish are called “Takuwan” and are one of the most popular pickles.

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