~Seasonal Pickles~ It is a pickle using organic vegetables from a farmer Mr./Ms. in Nansatsu. The vinegar is made from vinegar that makes the most of the umami of dried tomatoes from Iio Brewery, which makes rice without pesticides, and the pickles are made with a focus on umami and aroma by adding bonito flakes, a specialty of Makurazaki, and herbs called Yoshikan, from the oldest herb garden in Japan, Kaimonzan Foothills Fragrance Garden. Inspired by the four scenes of Kenji Miyazawa's "A Restaurant with Many Orders," which is inspired by the Yamaneko Bottling Research Institute, the film is developed in four types: "Yellow-green: In the mountains where the leaves of the trees are ringing," "Orange: Inviting light," "Purple: Frustrated doubts," and "White: To the scheme that was sown." Each of them is formulated with different spices, and you can enjoy a variety of flavors. Vegetables change with the seasons, and you can taste the change of seasons from a single pickle. Won the highest prize in the 2023 Kagoshima New Specialty Product Competition. It can be used as an accompaniment to alcohol, or as an accent to the color and taste of dishes. Please enjoy it as a piece that colors your dining table. ~Yellow-green: Deep in the mountains where the leaves of the trees sound~ It is finished in a sour, soft pickle with the flavor and aroma of bonito flakes and bora that spreads the flavor and aroma of Nansatsu's special vegetables. An orthodox type centered on green vegetables. With sashimi and Japan sake.