Imanishi Honten

Japanese eat lots of different pickles with white rice. Pickles are called Tsukemono. The left over dead yeast called Sake-kasu from making sake is used for Narazuke. Any vegetables can be pickled but for Narazuke, Japanese courgette aubergine and white radish are commonly used.

The vegetables are buried in Sake-kasu and the sake-kasu needs to be changed every 3-6 months about 4 times. Then leave it for over a year or longer. Some stays as long as 15 years!

Imanishi’s Narazuke is totally organic. No coloring, no preservative. Compare to other Narrazuke, it looks darker and less salty. The smell of Sake when you open the package is unbelievably good. It’s very crunchy. No doubt you want second bowl of rice with it. Okawari (Second please)!