Description

Highlights

• Award-winning pickles made using locally sourced ingredients
• Made with daikon radish from Sakurajima
• Mild, aromatic and full of umami flavor

• Tsubozuke, which get their name from the large ceramic pots called gtsuboh that they are pickled in, originated in Kagoshima and have been passed down for over 400 years. These award-winning tsubozuke feature daikon (Japanese radish) grown on Sakurajima, one of Japanfs most active volcanoes. Fermented with salt for at least 6 months and then seasoned with katsuobushi (bonito flakes) from Makurazaki, the largest producer of katsuo in Japan, and sake kasu (sake lees), these tsubozuke have a milder flavor and aroma than other pickles but are full of umami.