Pickles - Tsukemono


About recipe

Koji, which makes up most of shio koji, was once used as a substitute for refrigerators to preserve perishable foods such as vegetables for extended periods. Vegetables were buried in koji to prolong their shelf life. Shio koji pickles (tsukemono) not only increase their shelf life but also enhance their flavor, making them popular among a wide range of age groups, from children to adults.



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