Founded in 1919, authentic pickles

Using fresh and safe ingredients, we have been facing pickles head-on for a long time. According to the company's president, Shoichiro Tamai, "We don't use anything as superfluous as real pickles." Although Ozu is sometimes flooded, he says that if you take advantage of it, it is a blessed land where nutrient-rich soil is carried by water. Tamai Minyu Shoten, which is particular about simple and delicate pickling to maximize the flavor of the ingredients, teaches us the essence of pickles.

Takana, bamboo shoots, shiitake mushrooms, and marine products. Many of them use fresh local ingredients from Ozu. Pickles are filled with the wisdom of Japan people. It is said that during the impoverished era of Edo, when frugality was in place, the culture of pickles developed greatly by using wisdom to make the ingredients around us delicious and long-lasting.

While there are some pickles whose recipes have not changed at all since the Showa era, there are many new ones that have been created through trial and error day and night.