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Japanese Pickles

Japanese Pickles
Tsukemono are a cornerstone of the Japanese diet, usually eaten as a side dish with rice. There are various types depending on the pickling method used. Nukazuke are made from fresh vegetables like cucumbers and Chinese cabbage, pickled in a pot of nuka (rice bran). Other types of pickles include sokusekizuke (quickly prepared pickles), kasuzuke (pickled in sake lees) and kojizuke (pickled in malted rice). Salt used in the pickling process helps the water in the vegetables to seep out, creating the characteristic texture of tsukemono.

Japanese Pickles for export
Tokai Pickling Co., Ltd.

Tokai Pickling Co is the leading brand of Japanese pickles. It is often said that Japanese people owe their longevity to their low fat diet, rich in vegetables; winter preserves such as takuan (daikon) are a healthy source of minerals and vitamins. Made from home-grown daikon, the manufacturing of Taro Takuan has been revised to comply with additive laws in export countries, which means this healthy condiment is now enjoyed worldwide. Traditional pickles are a flobourful and colourful addition to any meal, including sushi.

Japanese Pickles for export