Seasonal food that is delicious and gentle
In 2013, “Japanese cuisine: the traditional dietary culture of the Japanese people” was registered as a UNESCO intangible cultural heritage. It is highly rated for being healthy as it makes use of a wide variety of fresh ingredients. Japanese cuisine is also characterized by being deeply connected with the beauty of nature, the seasons and annual events. At NISHIRI, we aim to produce pickles that are gentle to your body and closely tied to the climate of Japan by making the most of the rich variety of ingredients found in Japanese cuisine as well as the spirit of using seasonal foods.
Kyoto pickles have existed in Japanese cuisine throughout its history. At NISHIRI, our aim, now and forever, is to create products in line with the modern lifestyle while cherishing and preserving traditions and craftsmanship. In addition, we remain considerate toward the environment in response to requests from customers that desire healthy food. At NISHIRI, we strive to produce pickles with a “deliciousness” that contains gentleness toward people and the environment.
The act of “preserving traditional flavor” requires not only understanding the wisdom and technology of our ancestors but also a series of further efforts to maintain the flavor unchanged amidst the modern environment. NISHIRI was awarded the Prime Minister’s Prize in 1976 for our senmaizuke (pickled sliced radishes), and we endeavor every day to refine the traditional flavor.
Creative Kyoto Pickles
NISHIRI was the first company to develop “Kyo no Assari-zuke (lightly-flavored Kyoto pickles),” which highlight the color and flavor of the vegetables, are low in salt and are pickled in kelp broth to be light and juicy. And with these, we have pioneered a new genre of pickles. We offer a new flavor and shape of pickle that can be enjoyed as a snack with alcohol or as a side dish.
Healthy Pickles – Our Lactic Acid Bacteria Labre Series
Labre lactic acid bacteria were discovered within a type of traditional pickles called suguki. The “NISHIRI Lactic Acid Bacteria Labre” Series, which consists of healthy pickles that enhance functions that regulate the intestines and improve the immune system, went on sale in 1994 ahead of the lactic acid bacteria boom. The series was awarded the Kyoto Prefectural Excellent Technology Prize for Small and Medium Enterprises in 2000.
"fresh, reliable, and safe”
Japanese cuisine is now known throughout the world as health food. We develop products that can be stored at room temperature without using preservatives through innovations in product management and packaging. And as we use no artificial coloring, you can enjoy the natural color and flavor.
We have a facility that turns the vegetable scraps produced when manufacturing pickles into compost, and we implement circular agriculture by using this compost in vegetable fields.
|Company Name||kyo-tsukemono nishiri.Co., Ltd.|
|Officer||Chairman and Representative Director Yoshihisa Hirai
Vice-chairman and Representative Director Tatsuo Hirai
President and Representative Director Seiichi Hirai
Director Hisako Hirai
Auditor Hiroko Sugino
|Factory||[ Rakusai Factory ]
MAP [ Ajiwai-no-Sato Factory ]
|Capital||24 million yen|
|Establishment||March 1940 (Established in April 1953)|
|Business||Manufacture and sale of Kyoto Pickles|
|Employee number||401 people（As of April 1st, 2017）|
|Trademarks Registered||Kyo no assari-zuke, Koto no asa, Kyo tayori, Kyo no sansaku, Murasakino, Hanasenmai, Sato tayori, Kofuku, Hanakago, Hanaguruma, Kohaku senmai-zuke, Kyo futari, Kyo no wa, Kyo no asaasa, Konbu shitate, Labre cooking, NISHIRI lactic acid bacteria vege-taro, NISHIRI lactic acid bacteria Labre, Fudo Shokuhin fuud food, Hakko seikatsu|
|Main Correspondent Banks||Mizuho Bank, Ltd. Kyoto Branch
Mitsubishi UFJ Bank, Ltd. Kyoto-Chuo Branch
The Bank of Kyoto, Ltd. Head Office
Kyoto Chuo Shinkin Bank Head Office
(As of April 1st, 2017)
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- What is Tsukemono?
- There are numerous types of pickles in the world, but no other country possess as rich of a variety of pickles as Japan nor does any other country eat them at every meal. Allow us to introduce their charm, history and variety.
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