Pickled Nozawana (no artificial seasonings or sugar)

Hakushu in Hokuto City, at an elevation of 650 meters, begins to get noticeably colder around late October.

By late November, the prime time for preparing nozawana pickles, the nozawana greens harvested from the fields have been touched by frost multiple times, enhancing their flavor and sweetness.

These freshly harvested greens are then pickled in barrels.

The deep flavor of fresh nozawana is concentrated over about one month inside the barrels.

The lactic acid bacteria, the natural flora of nozawana, are vacuum-packed alive.

Refrigeration required. As this pickle contains live lactic acid bacteria, fermentation progresses after opening, gradually developing acidity. Pickles that have fermented further can be enjoyed deliciously when added to stir-fries, soups, or fried rice.

Nozawana Honzuke

Traditional method pickled using only sea salt. A pickle that lets you savor the true flavor of nozawana.

Nozawana Soy Sauce Pickle

Freshly harvested nozawana pickled in soy sauce, mirin, vinegar, and salt—an appetizing country-style pickle.

All seasonings are homemade from the agricultural ingredients themselves. A unique flavor and peace of mind.