[Limited Holiday Edition] Vegan Pickled Plum Care Package


Pickled Plum has been sharing delicious recipes since 2010 and to help you celebrate the holiday season, she has chosen some of her favorite foods from Japan in this limited edition holiday Care Package.

Each product was selected to showcase a specific aspect of Japanese cuisine. We also include an English brochure with all the product descriptions, producer stories and some of Pickled Plum's original recipes to help you enjoy the wide ranging tastes and flavors from Japan this holiday season.

Producer:Nagaike Konbu
Ingredients:Ma-konbu (“true” natural kelp from Hokkaido)

In its basic form, dashi is a broth made by extracting umami from ingredients by boiling them. However, its use in Japanese cuisine helps to elevate and enhance the flavors of any dish. Made from ma-konbu (lit. "true kelp"), this clean, clear dashi has a refined sweetness, deep aroma and rich umami flavor and is a great choice for vegetarians and vegans.

Nagaike Konbu was established in 1864 and is currently in its fifth generation. They use high-quality, natural kelp sourced from southern Hokkaido, Japan's northernmost prefecture, and produce handmade, traditional products made by skilled craftsmen. 

Ingredients:Dried daikon radish, sugar, rice bran, salt

Pickled foods are an integral part of Japanese cuisine and are served with almost every meal. Here daikon (Japanese radish) are pickled to make smoked takuan or iburigakko

Yumekikaku was founded by Sudo Kentaro when he was 60 years old with the dream of recapturing the original taste of hearth-smoked takuan, a tradition that is being replaced by gas stoves. Harvested daikon is smoked for up to two days over wooden fires and then soaked with rice bran for over 100 days. The pickles are lovingly called “golden storehouse” and are immediately recognizable to anyone from Akita.

Producer:Oita Chitosemura Nousankakou
Ingredients:Yuzu zest (Kyushu), chili pepper (Oita), salt (Nagasaki)
Size: 80g

Japan is home to over 40 different varieties of citrus fruit, with one of the most prized being yuzu. Its flavor is best described as a cross between a tart lemon, a sweet mandarin orange, and a fragrant grapefruit. It's a key ingredient for this spicy and flavorful seasoning called yuzu kosho, which is made from only fresh yuzu zest, spicy chili peppers and rock salt. 

Producer:Shokuno Kakehashi Company
Ingredients:Tofu (made in Okinawa), miso, rice koji, rice, sugar, kelp extract,nigari (bittern/salt) (includes soy)

Shimafodu, or island tofu, is a local tofu from Okinawa, Japan’s southernmost tropical islands. It has a much firmer texture compared to regular tofu and more protein. This special version of shimadofu is made by slowly aging tofu withkoji (a fermenting microorganism) and smoking it with cherry wood chips. The result is a unique shimadofu that is smoky and fragrant on the outside and moist and creamy on the inside. This is a rare find even in Japan!

Ingredients:Vegetable oil (palm oil, rapeseed oil), rice flour (from Aomori), sugar (from sugar beets from Hokkaido), curry powder, salt, starch powder (from Hokkaido), apple puree (from Aomori), yeast extract, powdered tomato, malt extract

Japanese curry rice is one of Japan’s most popular dishes. More sweet than spicy, the key ingredient is the pre-made curry roux that creates its thick flavorful sauce. Unlike most typical Japanese curry roux which contain additives and preservatives, this natural curry roux is sweetened with apples from Aomori Prefecture, a region famous for its apples, and sugar beets from Hokkaido Prefecture. 

Producer:Aoyama Mameju
Ingredients:Sugar, rice flour,kinako (roasted ground soybeans), ground cinnamon, sesame (includes soy and sesame)

Nothing says “Kyoto” quite likeyatsuhashi cookies - one of the mostfamous and widely recognized souvenirs in all of Japan. Typically made from a combination of rice flour and sugar flavored with cinnamon, these yatsuhashi also includekinako (roasted and ground soybeans) for a sweet, nutty flavor and are baked into an elegant curve resembling a Japanesekoto (or harp).

MINT & SUDACHI CORDIAL (ミントとすだちのコーディアル)
Producer:Vegetable Park
Ingredients:Beet sugar (from Tanegashima), peppermint (from Osaka), spearmint (from Osaka), sudachi juice (from Tokushima), organic cardamom

Sudachiis a regional, very sour small green citrus fruit native to Japan. To make this handmade cordial, sudachi from Tokushima is combined with freshly picked homegrown peppermint and spearmint which are soaked in sugar overnight and boiled to bring out the taste and aroma of the herbs, with very little water added.

Cordial means "from the heart" and it’s with this same affection that Vegetable Park creates this product using herbs grown on their farm in Nose, just outside of Osaka. The farm is run by Ayumu and Emi Ueda and their adorable young children, who sustainably grow their products without the use of pesticides or chemicals. They share their love of agriculture with their community and encourage everyone to come and visit their farm to experience the harvest of the land. 


**Given the current global shipping situation, we recommend placing your order as soon as possible for a holiday delivery (before Dec 10th for US deliveries and before Nov 30th for non-US deliveries). Every effort will be made to ensure your packages arrive on time but can't be guaranteed. Shipments may take longer to arrive than normal. The average delivery times once your order has been shipped is ~3-5 days to the US and ~2-4 weeks for other countries.**

***Please note that due to COVID-19 there is an additional $5 shipping charge on this product at checkout due to the changes in Japan Post's shipping methods.***

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