Spécificités du produit (Qualités organoleptiques/nutritionnelles, origine géographique, méthode de fabrication spécifique)
Product features (information about taste and nutrients, special production/manufacturing methods/specialties of the production location)

Aso Takana, grown at the foot of Mt. Aso, a famous caldera in Kumamoto, is a traditional vegetable that is not open to the public. Aso is located at a high altitude of 600 to 800 meters above sea level, and in winter it is cold and covered with snow and frost. Aso Takana is cold resistant and grows with almost no use of pesticides as the seeds are sown in autumn and harvested when they sprout in spring. Aso Takana pickles are made from Aso Takana cultivated in our own fields, hand-folded once a year in the spring, and lactic acid fermented for six months. Aso Takana Zuke is cut into easy-to-eat lengths and bottled with fried garlic, fried onions, and chili peppers as ingredients to dress pasta. We are currently developing a product that makes the most of the lactic acid fermented saltiness and acidity of Aso Takana zuke as a sauce flavor.

Mode de consommation / Suggestion d'utilisation (Instructions/advice on how to use and to eat.)
Please use it as a sauce.
In addition to onion and garlic flavors infused in oil, saltiness and sourness of Takana pickles and soy sauce added as a seasoning liquid make it suitable for seasoning dishes. Serve with boiled pasta, steamed vegetables, or steamed chicken.