Manufacture of traditional-style pickled food and grower of organic vegetables

We contribute to environmental protection and ensure the health and safety of the people who consume our products.

We do export our products. Our products are available in many countries around the world.


We are farmers, and we know the true beauty and flavor of each vegetable we grow. The most important thing in making preserved foods is to enhance these qualities.

When we make preserved food, we strive to enhance the flavor of the vegetables and allow them to be easily added to dishes, while also improving their shelf life. At Yoshima Farm, we know our vegetables, and we understand exactly how to utilize them to produce delicious and healthy food products.


We produce Pickles,Miso,Amazake,Jam,Oily Herb Paste and Seasonings.

　　　　　

Additive‐free

　　　　　　

At Yoshima Farm, we do not use any food additives. We place a high priority on the health of our customers. We consider it vital to pass down the fermentation methods used by our ancestors.

　　　　　　

Traditional Japanese pickles

　　　　　

Hida　Red Turnip　Pickles

Pickled Vegetables

[Daikon (japanese radish)] Pickled with kombu and bonito flakes

[Daikon (japanese radish)] Takuanzuke

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Cucumbers pickled in sake lees

Helianthus tuberosus pickled in Miso

Koji(malted rice)

koji(malted rice) Miso

Amazake(a sweet drink made from fermented rice)
Salted kōji (traditional condiment)

Condiment

Nukadoko(bed of salted rice bran used for pickling)

Basil paste,Perilla paste,Umakarajang (Japanese red chili paste),Garlic paste

Basil and perilla

Yuzu pepper (condiment paste made from yuzu zest and chili peppers)

Vegetables

Fertilizer-Free Farming means that no chemical fertilizers, pesticides, or even organic fertilizers are used in the cultivation process.

Ancient rice varieties

RED,BLACK

Shopping in Japan

Directly managed shop,

HidaTakayama Morning market