Highlights

• Easily make pickles at home
• Lightly pickles for extra crunch
• No sugar or additives. Less salt.
• Includes umami-rich ingredients and pure sweet rice wine

Tsukemono (lit. “pickled things”) are served alongside almost every meal in Japan. Using less salt and a shorter pickling time, asazuke is a way of lightly pickling, resulting in a mild tasting pickle with a crunchy texture. Unlike typical asazuke made from salt and flavored with sugar and additives, this special asazuke pickling juice is made from traditional sea salt produced from Izu Oshima Island seawater. To further enhance the flavors and create umami, a luxurious dashi (broth) made from the highest quality konbu from Hokkaido and shiitake mushrooms from Kyushu is added, along with a lactic acid fermentation liquid, made by cultivating soy milk with 16 kinds of carefully selected lactic acid bacteria and maturing it for one year, which deepens the fermentation process and enhances the flavors and nutrition. Junmai (pure rice) cooking sake is also added to enhance the umami, and instead of sweetening the juice with sugar, Junmai mirin (pure sweet rice wine), which has been aged for over a year, is used to provide a full-bodied aroma, refreshing sweetness, and natural flavor.