Collection: Kimura Pickles

Located in Tahara, Aichi Prefecture, Kimura Tsukemono is a family-owned business founded in 1951 that specializes in making takuan from traditional white daikon radish. Rejected by conventional markets due to its low water content and firm texture, this heirloom vegetable is nevertheless ideal for long-term fermentation: it produces a naturally crisp, flavorful takuan that retains its quality over time. Kimura thus preserves a rare craft, using modern techniques to grow and process this demanding ingredient, which is now endangered.