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Kyo Eggplant Asada

Kyo Eggplant Asada

キョウナスドコロアサダ
Vendor
株式会社あさ田
"Kyo Eggplant Asada" mainly manufactures and sells "Eggplant Marizuke" devised by the first generation (the late Toshiichi Asada) in the 10th year of Taisho. We are particular about the old-fashioned handmade taste and continue to protect that taste.
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T4130001029609

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About the brand

"Kyo Eggplant Asada" mainly manufactures and sells "Eggplant Marizuke" devised by the first generation (the late Toshiichi Asada) in the 10th year of Taisho. We are particular about the old-fashioned handmade taste and continue to protect that taste.
1
"In a bowl, with the cycle of life and prayer" Through the "eggplant" nurtured by the climate of Kyoto and the land of Kamo, we will convey to the future the ancient "circular life" and "connection between food and prayer" in ancient Japan.
2
"While valuing Japan's climate, seasons, and the spirit of handicrafts, we put a 'story of life' into each food to deliver a serene and connected experience."
3
"We deliver 'essential rice' that brings back the warmth of food and the tranquility of the mind that are at the roots of Japan."

More about the Brand Owner

麻田昭仁

AKIHITO ASADA

After graduating, he joined a long-established hotel in Kyoto City, where he learned the spirit of hospitality and the tradition and depth of Kyoto cuisine, and then became independent after working as a creator in the advertising industry and experiencing practical work such as marketing. In 2007, he established his family's pickle shop as Asada Co., Ltd., and as the fourth generation, he inherited the family business and continues to this day. We deliver "things" through food. The cycle of life contained in a bowl. The hand that holds it touches the soil and water, and the taste is the "medium" that connects you with the climate. It is also a prayer. Not only delicious, but also an experience of tranquility and seasonality from Japan, And we will deliver it from Shimogamo, Kyoto.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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The spirit of Japan food living in the present moment
The heart that loves every moment of nature has created a culture that appreciates what is unique to each moment. One of the reasons why Japanese food has been registered as a World Intangible Cultural Heritage is that it expresses the beauty of nature and the changing seasons.
　
In recent years, the world has begun to pay attention to Japan food, which realizes longevity. Foods that can only be eaten in each season are in harmony with the rhythm of the natural world and are good for health, and the fact that Japan is the country with the longest life expectancy in the world should not be unrelated to the heart of Japan people who love the four seasons. In addition, Japan food, in which the ingredients are often tasted as they are, cultivates a very delicate sense of taste, and I think that this sense of taste and the sensibilities of Japan people are also deeply connected.
　
『Rich nourishment and respect for ingredients are wrapped in a robe of originality.
　
　
　
　
Inheritance of food culture
　
　
　
The self-interest of growing crops was "a masterpiece of authentic food and pickles".
We have inherited that spirit to this day.
　
　
　
　

What are we doing?

　
　
We continue to adhere to the old-fashioned manufacturing method
　
・ It is salted over a period of two years.
　
・Return the chopped eggplant with fresh water from Kamo
　
・ Soy sauce, sugar, mirin, and anything else are used to cook
　
・ Completion of chewy marizuke.
　
　
"Eggplant that has been cooked slowly without sparing any effort.
The more you bite into it, the more delicious it becomes.
　
Come tonight
　
　

Commitment to the product

　
　
Commitment to conveying the handmade heart and beauty of Japan
"The Quest for Deliciousness"
The words of the first generation Asada Toshiichi, "What is good in the roots are also good in the flowers," is a theory that comes from the fact that the predecessor knew the essence of the materials unique to peasants. Inheriting that ism, it emphasizes the deliciousness of the ingredients themselves. That's what we make our products with.
And the essence of the material is to make the most of it as it is and not do anything superfluous. Simple is best, which means simple.
It is also similar to the "beauty of being imperfect" of wabi-sabi, which is the aesthetic sense of Japan, but I believe that beauty and deliciousness stand out only when there is something missing.
　
　
An expression of one-of-a-kind originality
"While preserving tradition, we will be creative and innovative, and we will not be bound by the convention of wisdom and the beauty of the margins."
When talking about the unique aesthetic sense of Japan, the words "ma" and "margin" are indispensable, just like "wabi-sabi".
Sometimes we think that nothing is fertility, and that it actually contains a lot of things. This also leads to finding some meaning in "pauses" and "margins".
"The beauty of mountain water is not in the garden, but in the person who feels it," and with that in mind, we are particular about the details and design and manufacture the package in-house.
　
　
　
　

Who are supporting us?

　
Our products are designed for essential-minded customers and
It is used by those who are "particular about food", "rewarding yourself", "a little treat", etc.
Recently, the package has been well received and is also popular with middle-class women.
　
For business use, it is also used as a drink at restaurants, fashionable restaurants, bars, and small restaurants in Kyoto.
In addition, since it can be displayed at room temperature, it is also used at general stores and antenna shops.
　
　
　
　
　
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