[Limited Quantity!!] Akashi-san Chayote Pickled in Miso

Mr. and Mrs. Akashi from a mountain village in Kumamoto Prefecture

The moment you open the bag, you'll be hit with the irresistible aroma of miso!

It has a crunchy texture and is very delicious.

It has a nice saltiness and goes well with rice!

Chayote has a high water content so it needs to be salted twice.

After splitting the chayote in half, remove the seeds, rub salt on it, and pack it in a barrel. After one month, discard the pickling liquid and salt it again. When salting it twice, add about 200 cc of bittern to 20 kg of chayote (to harden the flesh).

After 1-2 months, drain the water and soak in miso in layers. After 3-4 months, it will be ready when it turns caramel color.

Mr. and Mrs. Akashi live a self-sufficient, rural life in Sanzan village, Kumamoto prefecture.

In addition to the "Miso-pickled Chayote" that we are delivering this time, they also make "natural yeast bread" baked in a stone oven, "stone-ground tofu," and "miso-pickled plums and ginger."

Twice a month, he comes down from the mountains to visit our Purely store in the city.

Some customers come to meet Mr. and Mrs. Akashi, and all of their products are very popular.