About NISHIRI

Concept

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.

Our product

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.

Traditional

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.

NISHIRI’s Quality

"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.

Environment

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 Profile

Company Name	kyo-tsukemono nishiri.Co., Ltd.
Head office	MAP
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 ] MAP
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)