A famous long-established Japanese pickle shop near Kintai Bridge in Iwakuni City, continuing since the Meiji era. Centered around their flagship “Ajina Takuan,” their pickles are made with a traditional “triple-soaking” method that takes much time and effort, resulting in a deep flavor concentrating the vegetables’ natural umami. Part of the storehouse is open to the public, sometimes allowing views of heavy brewing spaces with giant wooden vats lined up. While learning the depth of pickles as fermented foods, you can taste and purchase various types, deliciously experiencing the “fermentation culture” essential to the Japanese table. It is an ideal place to stop during a Kintai Bridge stroll to bring home an authentic “Japanese taste” unique to Iwakuni.<\/p>\n","protected":false},"excerpt":{"rendered":"
A famous long-established Japanese pickle shop near Kintai Bridge in Iwakuni City, continuing since the Meiji era. Centered around their flagship “Ajina Takuan,” their pickles are made with a traditional “triple-soaking” method that takes much time and effort, resulting in a deep flavor concentrating the vegetables’ natural umami. Part of the storehouse is open to the public, sometimes allowing views of heavy brewing spaces with giant wooden vats lined up. While learning the depth of pickles as fermented foods, you can taste and purchase various types, deliciously experiencing the “fermentation culture” essential to the Japanese table. It is an ideal place to stop during a Kintai Bridge stroll to bring […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1335],"tags":[],"class_list":["post-50467","post","type-post","status-publish","format-standard","hentry","category-yamaguchi"],"acf":[],"yoast_head":"\n