Tsukemono ginger shoga miso

Our craftsman, manufacturer of Tsukemono, is Miyagi Shoten, created in 1898. In his infancy, she specializes in the manufacture of miso and soy sauce. The second generation finds its activity upset by the war, can not get sour soy and rice.

Unable to continue making miso and soy sauce, it specializes in the making of pickles (condiment vegetables) and tsukudani (boiled preservatives in soy sauce) based on local vegetables and Wild plants. The current 4th generation focuses on redeveloping the traditional pickles culture in the Shinshu area.

Its brand "Konohanaya" is recognized nationally. The Sinshu region, Nagano Prefecture, recognizes 57 varieties of vegetables as "traditional vegetables.

The Konohanaya brand gives preference to local products: condimated vegetables, apricots, Kinasa physalis jam, togakushi herbs picks.

The benefits put forward, by the Konohanaya brand, for its Tsukemonos, are:

• 1. Ecological and local products, seasonal and easily preserved with a balanced amount of salt throughout the year
• 2. Healthy food preserving their nutritional qualities, vitamins and minerals, fiber, while being fermented.
• 3. Vegetables usable as seasoning, delicious, tender, rich in nutrients.

Our major recommendations for Tsukemono tasting:

• • Never rinse them, drain if necessary
• • Keep them in the refrigerator after opening
• • Try them absolutely in rice tasting, composed salads