熊本県·特産品
Aso Takana Pickles
Upon taking a bite, you experience a crunchy texture. This is followed by a spicy kick that tickles the tongue, spreading that unmistakable flavor that makes you want to eat endless amounts of rice. The raw material, Aso Takana, is a traditional vegetable nurtured by the cool climate and volcanic ash soil of Amu. Unlike other varieties, it is characterized by hand-breaking the thin stems that bolt in early spring. The harvest period is short and the process is labor-intensive. There are two types: 'asazuke' (lightly pickled for a few days) and 'kozuke' (long-term lactic acid fermented), each offering a different flavor profile. A spicy blessing grown through the Aso winter. It possesses a simple deliciousness that makes it impossible to stop once you start eating.
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