Natural & Artisanal Production
The Kenshô commitment is as real and natural as the ingredients we use. Our Tsukemono is organic and sustainably farmed, without preservatives nor added sugars.
Organic Product
Sustainable Agriculture
Natural Fermentation
Natural Umami
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Tsukemono & Pickle
Tsukemono are Japanese pickled vegetables, the term literally means pickled things. There are more than a hundred varieties of tsukemono, as they can be made using different pickling techniques (with miso, sake kasu, sake, nuka…) and ingredients (turnips, ume, cucumber, ginger, eggplant, fruits). At Kenshô we offer you tsukemono made with seasonal ingredients.
Tsukemono is very typical in Japanese cuisine because it goes very well with rice. In fact, they say that any typical Japanese meal must have three ingredients: rice, miso soup and tsukemono.
Tsukemono is the ideal accompaniment to any meal, because it helps digestion, as well as providing incredible flavors. There are so many styles that you are sure to find one appropriate for each meal.
Tsukemono served as a tapa (“sakana”), is the ideal accompaniment to sake.