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有限会社 弘悦
Koetsu Pickles is a high-quality pickle brand that uses traditional Japan techniques to pickle carefully selected fresh vegetables.

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T1130002003689

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About the brand

Koetsu Pickles is a high-quality pickle brand that uses traditional Japan techniques to pickle carefully selected fresh vegetables.
1
Taking advantage of the nature of Nantan, it features a traditional technique that maximizes the original taste of the ingredients.
2
We do not use preservatives, take health and safety into consideration, and are particular about making high-quality pickles.
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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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Hiyoshi Town, Nantan City, Kyoto.
　
Surrounded by lush green mountains and with pure water, we at Kyoto Koetsu continue to preserve the traditional Kyoto pickles.
While inheriting the pickle-making technique cultivated in Takamine, Kyoto, we wanted to deliver "pure pickles that make the most of the original taste of the ingredients" using fresh vegetables grown in the rich natural environment of Nantan—our pickle making began with that thought.
Pickles are the origin of Japan's food culture and an important food heritage filled with the wisdom of our ancestors. However, in modern times, the number of industrial manufacturing methods that rely on additives is increasing, and the original taste and flavor of pickles are being lost. Based on the belief that "delicious pickles start with delicious vegetables," we use vegetables grown in the Nantan sun and are particular about pickling methods that maximize the individuality of the ingredients.
Kyoto Koetsu aims not only to make pickles as a preserved food, but also to play a role as a "successor of food culture" that brings color and joy to the dining table by bringing out the flavor of vegetables. While preserving tradition, we would like to pursue the possibility of new pickles that match modern eating habits and pass on the richness of Japan's food culture to the next generation.

What are we doing?

Kyoto Koetsu's pickle making begins with the selection of ingredients.
We carefully select fresh domestic vegetables grown in the sun of Nantan, and our first priority is to maximize the original taste of the vegetables.
Our commitment is to change the seasoning and soaking time of the pickle liquid depending on the ingredients. We pursue the optimal pickling method according to the individuality of each vegetable, and carefully prepare each one.
No preservatives are used, and natural fermentation is promoted using traditional methods, resulting in pickles that are gentle on the body and have a deep taste. When we develop many new products each season, we repeat trial and error and tasting many times in pursuit of "seasoning that can be eaten in the most delicious way."
In addition, we value strong ties with local farmers and contribute to the revitalization of local agriculture by actively incorporating seasonal vegetables from the region. We believe that it is our mission to let many people know about the bounty of Nantan's rich nature through pickle production and to convey the charm of the region.
The traditional manufacturing method that took a lot of time and effort to pursue a taste that suits modern eating habits. While balancing these two, Kyoto Koetsu continues to preserve the taste of authentic Kyoto pickles.

Commitment to the product

【Bubuzuke】
"Bubu" means ochazuke in Kyoto. As the name suggests, it is a gem that is perfect for ochazuke. Cucumbers, radishes, ginger, shiso leaves and fruits are carefully pickled in tamari and soy sauce. Just put it on warm rice and pour tea on it, and you can feel the atmosphere of Kyoto. It is also exquisite as an ingredient for rice balls. No preservatives are used, so you can enjoy the original taste and texture of the ingredients.
【Taste】
It is a typical pickle in Kyoto using Kyoto's traditional vegetable "Sukina". It is characterized by the crunch peculiar to choppy vegetables and the refreshing acidity caused by lactic acid fermentation. It brings out the original flavor of vegetables. It goes great with white rice and is an indispensable dish on the winter table in Kyoto. No preservatives are used, so you can enjoy the natural taste of fermentation.
【Ginger cucumber】
Cucumber and ginger are freshly pickled in a soy sauce-based pickle broth. The crunchy texture of the cucumber and the refreshing aroma of ginger are in perfect harmony to whet your appetite. It's the perfect dish for the hot season and is also a popular snack for cold beer and liquor. It does not use preservatives and locks in the freshness and flavor of the ingredients as it is, making it a gem that Koetsu is proud of.

Who are supporting us?

Kyoto Koetsu's pickles are widely supported by those who seek an authentic taste.
In particular, people in their 50s and older, who value traditional Japanese food, have highly praised it as having an "old-fashioned, nostalgic taste." In addition, health-conscious people in their 30s and 40s who are concerned about additives choose it as a safe and secure food that does not use preservatives.
Tourists visiting Kyoto are pleased with it as an authentic Kyoto pickle and as an easy Kyoto souvenir. The sachet-type products are popular with single-person households and small families because they allow you to enjoy authentic Kyoto pickles from a small amount.
It is trusted by professional chefs at restaurants and Japanese restaurants for its high quality and stable taste, and is often used for commercial purposes. Many customers have commented on the deliciousness of pickles.
Kyoto Koetsu will continue to preserve the traditional taste and deliver Kyoto pickles that are loved by many people.
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