Teka Shouga is a unique type of pickled ginger, marinated in shio koji and lacto-fermented, creating a subtle depth of flavor with delicate salty and sweet notes. Typically only found shaved thin, this rare variety of young fresh ginger root is preserved whole to highlight its tender flesh and natural sweetness, making it some of the nicest ginger you can purchase anywhere in the world.
We recommend enjoying with fish crudo, like our Live California Spiny Lobster or accompanied with your favorite sushi and sashimi.
Sourced from Tochigi Prefecture, JP.
This is a refrigerated item packed in koji vinegar.
“Tsukemono”, or Japanese pickles, have existed for centuries as a way to preserve fruits and vegetables. Seawater was one of the first ingredients used in Japan, and through the ages other pickling agents have been developed, from vinegar and soy sauce to miso and the leftover bits from manufacturing sake. Although modern refrigeration did away with the need for pickling everything, tsukemono are still an essential part of the Japanese kitchen.