Century Old Kagoshima Pickle Maker
Nakazono Kyutaro Shoten has pickled Kagoshima vegetables since 1912, and this takana shoyu zuke carries on that family recipe, using takana grown in Japan, chopped fine and cured in a soy seasoned marinade with sesame and chili.
A Versatile Kagoshima Side for Japanese Menus
This kizami takana shoyu zuke adds a tangy, textured counterpoint to rice bowls, ramen, and izakaya small plates, and its fine chop makes it easy to portion as a topping for fried rice or a mix in for onigiri.
