Neri Ume (Pickled Ume Plum Paste) is a multipurpose vegan Japanese food product that you can use for just about anything! The saltiness and sourness of pickled ume plum adds a fruity, refreshing but strong accent to dishes. Neri Ume will be your next item read more

[ヴィーガンキムチ] This Vegan Kimchi is my interpretation of the most common type of Korean kimchi made of napa cabbage but without the use of rice flour paste! It’s spicy, tangy, slightly sweet with lots of umami taste. My vegan kimchi is just as delicious as read more

Beni Shoga (Red Pickled Ginger Stirps) is non-fermented Japanese ginger pickles that’s pickled in ume plum vinegar. It’s often used as a topping for Japanese dishes such as okonomiyaki (Japanese savory pancakes) and yakisoba (Japanese stir-fried noodles.) Beni shoga is vegan, gluten-free and oil-free. If read more

[ぬか漬け] Nukazuke (Japanese Pickles Made in a Fermented Rice Bran Bed) is the most basic yet authentic & traditional Japanese pickles made in nukadoko. The recipe features some of the commonly used veggies for making nukazuke: cucumber, carrot and daikon radish. The concept is very read more

[ぬか床] Nukadoko (A Fermented Rice Bran Bed for Pickling) is an essential component for making quintessential Japanese pickles called Nukazuke. My Nukadoko is made from scratch with rice bran, sea salt, water, kombu and chili peppers. It’s quite a process from start to finish but read more