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In 1902, when he was just 16 years old, my great-grandfather founded this company. Over the past 110 years after its founding, our company has devoted itself to preparing and perfecting Japanese pickles ¡ÈTsukemono¡É . Making use of the knowledge we have amassed over this period, we are always in pursuit of the authentic Tsukemono and focus all our efforts on pleasing our customers.
The final quality of Tsukemono is heavily dependent on the quality of the vegetables used to prepare them. That is why we take great care in finding Japanese suppliers for not only our primary ingredients such as radishes and Chinese cabbage, but also for the secondary
ingredients such as sesame and chili. We also pride ourselves in using natural seasonings instead of chemical ones for
bringing out the natural flavors of vegetables. We also do not use preservatives or artificial coloring. This ensures that our
Tsukemono are satisfy both the heart and the body. Each vegetable also has its own peak season and taste the best during their respective peak seasons. We choose the tastiest vegetables of the respective seasons for pickling, so that feeling the changing of the seasons can be another part of your rich culinary lifestyle.
We always imagine our customers sitting around a dining room table among friends or family enjoying each other¡Ç s company, or the delighted faces of loved ones receiving their gifts. Our workers will continue to work together as a team putting our hearts and souls into making our homemade Japanese pickles ¡ÈTsukemono¡É , not only to make them mouthwatering, but also to make our customers feel the happy.
Thank you for your continued patronage and support.
Daiyasu, founded in 1902, is known as a well-established maker of ¡ÈKyo-Tsukemono¡É , or ¡ÈKyoto Tsukemono¡É (Japanese pickles made in Kyoto), a famous souvenir of Kyoto. The name of our company is taken from the first character of the first and last name of company founder ¡ÈÂç³Ñ °Â¼£Ïº¡É Yasujiro Osumi.
Founded in 1902: Daiyasu, Inheriting the Traditions of Kyoto
From the Heian era (A.D., 794-1185), when the capital was moved to Kyoto, various items from all over Japan including the very best ingredients for food were brought to Kyoto to present to the Imperial court. The artisans of Kyoto transformed these into products of even higher quality and the culture of ¡Èkyomono,¡É or Kyoto crafts was born. One of such crafts, is Kyoto Pickles as it has been known as ¡ÈKyoto Tsukemono¡É . They evolved from simple food products to become an art, a traditional food that is the pride of Kyoto and of Japan. Daiyasu has valued tradition, taking great care to maintain the pickling techniques of Kyoto that are a product of accumulation of wisdom over many years.
Suppliers of Our Main Ingredients (Made in Japan)
Daiyasu Quality
We pursue culinary culture
making pickles
¡ÈCulture¡É is a collaboration between people and resources. Compassion, sensitivity and honed skills are required of people, and the great gifts of nature are required of resources. Daiyasu pursues the culinary culture present within our daily lives by making pickles.
Challenging ourselves to create
products standing on the shoulders
of tradition
Tsukemono are an excellent food born from Japan¡Çs rich traditions. However, we will not simply be content, always challenging ourselves to create new flavors to meet the changing times.
Valuing ¡Ècommunication
through food¡É
Having ¡Ègood times¡É with each other surrounded by mouthwatering food will become even more meaningful in our lives henceforth. Through providing something ¡Ètruly good¡É, Daiyasu hopes to enrich communication and the ¡Ègood times¡É between people.
Providing happiness is providing
something delicious
We feel happy whenever we eat something delicious. We want to continue to feel grateful for all the blessings, joy and pride that goes into making our homemade pickles ¡ÈTsukemono¡É.
No Artificial Coloring or Chemical Seasoning
We pride ourselves in using natural seasonings instead of chemical ones for bringing out the natural flavors of vegetables and we do not use unnecessary additives as much as possible. We also do not use preservatives or artificial coloring.
Ingredients Made in Japan
We use Japanese suppliers for not only the core ingredient of vegetables, but also for our secondary ingredients such as sesame, ginger and chili.
Artisan Skills
Our workers pursue mouthwatering flavors by facilitating the complex process of pickling with stone weight, time, saltiness, and seasoning.
More delicious
Our Pickling Environment
We have a fine-tuned environment for making our mouthwatering homemade pickles, with complete control over the temperature and humidity in our three storehouses (refrigeration, maturing, and temperature maintenance).
Safe and Trustworthy
Our factory is certified by the Kyoto (Miyako) Food Safety and Hygiene Management System, maintaining a hygienic environment and equipment with thorough quality control.
Daiyasu¡Ç s Tsukemono are truly authentic, and we create only the best. Please use our products as a gift for your family or loved ones.
Daiyasu¡Ç s Major Products
Bite-sized servings when you want to try a little bit of every Daiyasu¡Ç s heartfelt
TSUKEMONO.
Daiyasu¡Ç s Major Products
Senmai-zuke 106 grams
A skillful blend of the sweetness of Shogoin turnips with the savory flavor of konbu,
this is a classic winter Kyoto pickle.
660 yen
Shiba-zuke 141 grams
A refreshingly tangy traditional pickle made from pickling Shiso leaves from Ohara, Kyoto with eggplants.
400 yen
Ajisuguki 141 grams
A traditional pickle of Kamigamo, Kyoto. A famous Kyoto product with refreshing tartness via lactic acid fermentation.
400 yen
Kogane Takuan 1 piece
This classic yellow picked radish with its crispy texture and perfect degree of sweetness is perfect with rice or as a snack with alcohol
550 yen
Asa-gobo 89 grams
The flavor of burdock with the savory taste of bonito stock. Delicious on its own or stir-fried with beef.
550 yen
Urinara-zuke 234 gram
Slightly sweet, still retaining its sake aroma.Its crunchy texture and flavor is so delicious you¡Ç ll be left wanting more.
1,000 yen
Hanwari Daikon 1 piece
The savory flavor of konbu (Japanese seaweed) permeates the fresh radish for a juicy flavor. Recommended with hot rice or o-chazuke (rice with tea poured on it).
550 yen
Kobumaki Hakusai
The savory taste of konbu enhances the slightly sweet, crisp flavors of Napa cabbage.
A simple, clean taste you will never tire of.
550 yen
Daiyasu Stores
Flagship Store (Heian Jingu East)
Open throughout the year 9:00 to 18:00
45 Okazaki Minamishocho Sakyo-ku, Kyoto 606-8334
Kawaramachi Store (Sanjo-kado, Kawaramachi)
Open throughout the year 11:00 to 20:00
Sanjo-kado Nakagyo-ku Kawaramachi, Kyoto 604-8031
Gion Store (Gionmachi, Kitagawa)
Open throughout the year 10:30 to 20:00
Gioncho Kitagawa Higashiyama-ku, Kyoto 605-0073
Kobo Store (Yokooji Shako-nishi)
Open throughout the year
Open, 9:00 to 18:00, be closed every Wednesday, irregular holiday.
15-1 Yokooji Hashimoto Fushimi-ku, Kyoto 612-8293
Kiyomizu Store (Kiyomizu-dera Sando)
Open throughout the year 9:00 to 17:30
1-271 Kiyomizu Higashiyama-ku, Kyoto 605-0862
The Cube Store (Kyoto Station Shopping Mall)
Open throughout the year 8:30 to 20:00
901 Kyoto-station Bld.B1 Higashishiokojicho Shimogyo-ku, Kyoto 600-8216
Porta Store (Porta Shopping Mall, Kyoto Station)
Open throughout the year10:00 to 20:00
902 Kyoto-station chikagai porta Higashishiokojicho Shimogyo-ku, Kyoto 600-8216