Taru no aji

Located in Gobō, Wakayama Prefecture, Taru no Aji was founded in 1999 with the aim of preserving a tradition of artisanal craftsmanship in harmony with nature. It produces tsukemono (Japanese pickles) using sun-dried vegetables, without additives or preservatives, following traditional methods of long fermentation. Inspired by the philosophies of slow food and macrobiotics, the company champions a vision of flavor deeply rooted in respect for natural cycles and the pursuit of healthy eating.

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