日本各地には、その土地その土地の気候風土に根ざした漬物があります。
四季折々の食材を生かした旬の味や昔ながらの製法で作り上げる伝統の味、現代の味覚に合わせた新しい味など作り手の数だけ漬物の種類があり、一つ一つにまつわる物語があります。
「銀座やまう」では、みなさまに味わい豊かな物語をお伝えするため、選りすぐりの漬物をご用意しています。
多彩な品揃えのなかから、どうぞお気に入りを見つけてください。
Rice has been a staple food in Japanese culture since ancient times.
And as a great pairing to the rice, Tsukemono have been an essential dish on Japanese dining tables for a long time.
The variety of Tsukemono are created based on the local climates and regional environment all around Japan.
Preserving the flavors of ingredients which were harvested in each of four seasons.
Some were pickled in the traditional methods handed down through the generations.
Some were pickled to create new and modern flavors.
There are as many Tsukemono as the hands that created them.
We, at the Ginza Yamaú, have prepared an assortment of Tsukemono with rich histories.
We hope you will find your own favorites among our selection.
※取り扱い商品は天候や野菜の生育状況により変わる場合がございます。