The area of Tosa is surrounded southly by the Pacific Ocean, northly by the moutains in Shikoku area, rich in natural resources with the highest proportion of forested land in Japan.
It is now well-known as the producing area of flowers and owns the largest production of Chinese chive in Japan.
The quality of Chinese chive here is of high level, with fresh green leaves and strong smell.
Chinese chive is one of the representitives of spicy ingredients used in Japanese cuisine.
Although it is able to be harvested thoughout the year, actually it has its seasonal characteristics. Chinese chive is thought to have an effect on helping recover from fatigue, which is a symptom often found in summer, but the most delicious Chinese chive grows during spring and summer, featuring soft leaves and strong smell.
It is the fact for the Chinese chive that the stronger it smells, the better quality it owns.
Actually Chinese chive has long been favored in Chinese traditional medicines for long terms in history.
Thus it is considered to be nutritious, containing large amounts of Kalium, β‐carotine, vitamin B1, vitamin C and vitamin E.
For example, as it contains vitamin B1, effective in recovery of fatigue, and also allicin, helping the absorbtion of vitamin B1, Chinese chive is considered to do a good job in helping to recover from fatigue. Besides, it is expected in terms of the prevention of oversensitiveness to cold, arteriosclerosis, thrombosis and cancers.
Our original Chinese chive pickles are loved by many of our customers since establishment.
We will make some suggestions concerning enjoying this spicy Chinese chive pickles.
1. Have a taste of the soup without putting the Chinese chive in. 2. Have a taste of the soup after putting some Chinese chive in your bowl. 3. Eat the Chinese chive pickles with the soup and enjoy!
*Spicy ingredients are used in the Chinese chive pickles.