Teka Shouga is a unique type of pickled ginger, marinated in shio koji (cooked rice inoculated with the same bacterial cultures used to ferment miso and soy sauce) and then lacto-fermented. This process provides deep and complex flavor with delicate notes both salty and sweet. Although most Teka Shouga comes from larger roots shaved thin, this offering is a rare example of the whole young ginger root, preserved to highlight its tender flesh and natural sweetness. Scarcely any other ginger in the world presents a comparable density of flavor.

This ginger is excellent alongside sushi, sashimi, or incorporated into a fish crudo.

Refrigerated in koji vinegar 

Tochigi Prefecture, Japan