Katsuo Tsubozuke (Pickled Daikon with Bonito Flakes)

Highlights Award-winning pickles made using locally sourced ingredients Made with daikon radish from Sakurajima Mild, aromatic and full of umami flavor Tsubozuke, which get their name from the large ceramic pots called "tsubo" that they are pickled in, originated in Kagoshima and have been passed down for over 400 years. These award-winning tsubozuke feature daikon (Japanese radish) grown on Sakurajima, one of Japan's most active volcanoes. Fermented with salt for at least 6 months and then seasoned with katsuobushi (bonito flakes) from Makurazaki, the largest producer of katsuo in Japan, and sake kasu (sake lees), these tsubozuke have a milder flavor and aroma than other pickles but are full of umami.