浜食の炉ばた漬

The origins of soy-pickled takuan (a ubiquitous Japanese pickle)

White-neck daikon radishes are grown from carefully selected seeds, using little pesticide. To make robata-zuke pickles, they are thoroughly salted, seasoned according to an original recipe including pure brew soy sauce made by the traditional method, and then slowly pickled in a seasoning liquid.

These pickles were invented by Hamashoku founder Kōjiro Nakamura, who, seeing how yellow takuan pickles change color when exposed to the air, developed a soy sauce-based takuan recipe.

Their restrained sweetness makes them a perfect companion to sake.

See the package for serving suggestions.
See the package for serving suggestions.

“With robata-zuke, you can tell it’s going to be tasty when there are lots of wrinkles on the surface,” says Shuichiro Nakamura, representative director. “I hope people will savor the texture too.”

The standard size is also known as Jumbo Robata-Zuke. Half-Size Robata-Zuke is available too.

Ask for tips on storage and more at the direct sales point on the factory premises.

Also available in gift packaging. Feel free to ask.
Also available in gift packaging. Feel free to ask.
You can take home the barrels outside the shop. The shop is also accessible by car.
You can take home the barrels outside the shop. The shop is also accessible by car.

Robata-Zuke Pickles

Hamashoku Co., Ltd.(株式会社 浜食)

Price
¥350 (tax incl.)
Details
Half-Size: ¥250 (tax incl.)

※Prices and specifications are subject to change without notice.