Drink Uji tea.
Eat Uji tea leaves.
“TABECHABA”
DRINK UJI TEA,
EAT UJI TEA LEAVES.
Uji tea leaves are quietly present in the brilliant flowers.
We value the feeling of
wabi-sabi and convey the
wisdom and atmosphere of Uji's ancestors.
謹製
Uji tea pickles
京都
What is
“TABECHABA”?
Eat, Uji tea in Kyoto.
Tea leaves are carefully nurtured in a tea plantation deep in the mountains where fog rolls in during the
morning and evening.
The exquisite conditions that can only be created in nature, such as steep slopes with
a large temperature difference between day and night, produce tea that is truly "fragrant and
delicious.
The "Eating Tea Leaves" using such Uji tea leaves was created as a nature-friendly and healthy
pickle that makes full use of the resources of tea.
DRINK UJI TEA, EAT UJI TEA LEAVES.
The rich flavor of Uji tea is used in this
product.
The tea leaves are pickled in vinegar so that they can be enjoyed as a "taste" as
well.
The tea leaves are made from the leafy part of Uji tea so as not to be unpleasant to the
palate.
Please enjoy the taste of Uji tea leaves.
The rich flavor of Uji tea is used in this
product.
The tea leaves are pickled in vinegar so that they can be enjoyed as a "taste" as
well.
The tea leaves are made from the leafy part of Uji tea so as not to be unpleasant to the
palate.
Please enjoy the taste of Uji tea leaves.
TABECHABA creates a cycle of off-spec vegetables by connecting with local producers.
In addition to pickles made exclusively from Uji tea leaves,
we have also created pickles made with premium vegetables, mainly traditional Kyoto vegetables carefully
grown by farmers in the Uji
area.
The vegetables we use are out of standard vegetables that could not be wholesaled in the market due
to strict quality standards.
However, the taste is completely the same with only a slight difference in
shape and appearance.
By using them in pickles, more vegetables can now be delivered to the table.
Uji tea x Kyoto
vegetables x pickles,
one by one, with care and thought...
The TABECHABA Uji tea pickle
project is now underway!
Uji tea x Kyoto
vegetables x pickles,
one by one, with care and thought...
The TABECHABA Uji tea pickle project
is now underway!
PRODUCT
DRINK UJI TEA, EAT UJI TEA LEAVES.
”Red Manganji chili peppers”
”Red Manganji chili peppers”
DRINK UJI TEA, EAT UJI TEA LEAVES.
”Green Manganji Togarashi peppers”
The production of red Manganji chili peppers is negligible because of its sweet taste and the strain it places
on the tree during the production
stage.
They are also precious, with a short harvesting period of 1 to 3 days (affected by air temperature,
humidity, and solar radiation).
Green Manganji Togarashi peppers are easy to eat with little bitterness.
【Farmer】
Kyoyasai Inouchi-san
We produce high quality Kyoto vegetables such as Manganji peppers, hana-nai, and kokabu, using enzymes and other ingredients. We are actively offering hands-on harvesting and farming experiences, and are striving to create a farm where people can see the farmer's face and the work that goes into it, and where they can develop an interest in food and agriculture.
Message from farmer
I became a full-time farmer with my wife after my father's illness. I want to do my best every day to make farming useful for the people in the community who helped us at that time. Please enjoy our carefully grown vegetables.
DRINK UJI TEA, EAT UJI TEA LEAVES.
”Horikawa burdock”
Horikawa burdock, which can grow up to 5-6 cm in diameter, is one of the traditional vegetables of Kyoto, and
is characterized by the formation of a hollow called "su". It is also famous for its stuffed dishes, which are
cut into cylindrical slices and make use of the hollows. The meat is tender and fragrant, and the pickles are
well seasoned.
Please enjoy this traditional vegetable of Kyoto, which is said to have a long history of
400 years, with Uji tea leaves.
”Horikawa burdock”
Horikawa burdock, which can grow up to 5-6 cm in diameter, is one of the traditional vegetables of Kyoto, and
is characterized by the formation of a hollow called "su". It is also famous for its stuffed dishes, which are
cut into cylindrical slices and make use of the hollows. The meat is tender and fragrant, and the pickles are
well seasoned.
Please enjoy this traditional vegetable of Kyoto, which is said to have a long history of
400 years, with Uji tea leaves.
【Farmer】
Nishikawa Yasuzaemon
Nishikawa Yasuzaemon has been in the tea business for generations in Uji-Tawaracho, the birthplace of green tea in Japan. Originally, they produced gyokuro under cover, which is a characteristic of Uji tea, but in anticipation of the demand trend for green tea, they shifted to producing tencha, the raw material for powdered green tea, in the previous generation. Since then, all tea leaves harvested are shipped as tencha.
Message from farmer
We have been growing tea for generations, but we found the Horikawa burdock root when we were looking for a Kyoto vegetable that could be grown as a side crop to tea. It is a very interesting vegetable with an elegant and fragrant aroma that you would never guess from its appearance, and you can enjoy the difference in taste between the top and bottom parts. Please try it for yourself.
DRINK UJI TEA, EAT UJI TEA LEAVES.
”Kokabu”
With its bright white skin contrasting vividly with the green of its lively leaves, kokabu is a Kyoto-style vegetable characterized by its sweet and tender flesh. After harvesting, they are carefully washed in water by hand, one by one. Please enjoy the new taste of pickles of kokabu, an essential ingredient in Kyoto cuisine, with Uji tea leaves.
【Farmer】
Kyoyasai Inouchi
We produce high quality Kyoto vegetables such as Manganji peppers, hana-nai, and kokabu, using enzymes and other ingredients. We also offer hands-on harvesting and farming experiences, and strive every day to create a farm where people can see our faces and our work, and where they can develop an interest in food and agriculture.
Message from farmer
I became a full-time farmer with my wife after my father's illness. I want to do my best every day to make farming useful to the people in the community who helped me at that time. Please enjoy our carefully grown vegetables.
DRINK UJI TEA, EAT UJI TEA LEAVES.
”Kabocha”
Kawai Farm is a farmer in Uji City, Kyoto. The kabocha is grown in the open fields without the use of pesticides during the growing season, and its natural flavor is enhanced when it is in season, resulting in what is called "hokuhokucha" kabocha (pumpkin with a "hokuhoku" taste). Such pumpkin is made into pickles with Uji tea leaves to lock in the flavor.
”Kabocha”
Kawai Farm is a farmer in Uji City, Kyoto. The kabocha is grown in the open fields without the use of pesticides during the growing season, and its natural flavor is enhanced when it is in season, resulting in what is called "hokuhokucha" kabocha (pumpkin with a "hokuhoku" taste). Such pumpkin is made into pickles with Uji tea leaves to lock in the flavor.
【Farmer】
Kawai Farm
Kawai Farm is a farm in Uji, Kyoto, where we grow a variety of vegetables without using any pesticides in order to deliver fresh and safe vegetables to as many people as possible.
Message from farmer
The vegetables we cultivated with great care have now been transformed into even more delicious pickles. We are very happy to have them processed in this way, as there are many vegetables that are out of standard. We would be happy if we could help reduce food loss by making them tasty for everyone.
GIFT SET
A gift set of your favorite pickles in a wooden box is also popular.
Gift sets are also
popular.
(We only ship within Japan).
LINE UP
Vegetables that can only be harvested for a certain period of time can be enjoyed for a long time by making
pickles.
Tea and pickles are limited time offerings, each of which is harvested at a different time of the
year.
Please enjoy the seasonal ingredients of the season.
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(including tax \1,080)
\1,200
(including tax \1,296)
\850
(including tax \918)
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(including tax \972)
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(including tax \972)
\1,000
(including tax \1,080)
VISIT A FARM
Enthusiastic vegetables and full of feeling!
We're also
offering tours to farmers!
Our Commitment to the SDGs
SDGs is an abbreviation for Sustainable Development
Goals.
Adopted at the UN Summit in September 2015, they are goals set by the 193 member countries of the
UN to be achieved over the 15 years from 2016 to
2030.
The SDGs consist of 17 goals and 169 targets (achievement criteria) for each of the three aspects
of economy, society, and environment.
(See Ministry of Agriculture, Forestry and Fisheries website)
Uji tea and vegetables grown as food.
The vegetables used for Uji tea pickles are mainly high-grade vegetables and traditional Kyoto vegetables
carefully grown by farmers in the Uji area, and we are given vegetables that are out of
standard.
We use vegetables that are not standardized and are not wholesaled in the market because of
their slight shape or appearance, but the taste remains the
same.
By making pickles without regard to shape, everyone is
happy.
Also, by making pickles, vegetables that can only be harvested for a certain period of time can be
enjoyed for a long time.
Chawahana is committed to SDG 12, "Responsibility to Produce, Responsibility to
Use.
Chawahana supports the Sustainable Development Goals (SDGs).
