Collection: Taru no aji

Located in Gobō, in Wakayama prefecture, Taru no Aji was founded in 1999 with the aim of keeping alive an artisanal tradition in harmony with nature. It makes tsukemono (Japanese pickles) from sun-dried vegetables, without additives or preservatives, using ancestral methods of long fermentation. Inspired by the philosophy of slow food and macrobiotics, she defends a vision of taste deeply rooted in respect for natural cycles and the quest for healthy eating.