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About Us

Serving the highest quality for over 90 years.

Niitakaya BulidingNiitakaya originated over 90 years ago in the Tokyo Japan.
Ever since 1957, it has been Niitakaya's honor to serve the Imperial Family our “ Bettarazuke."

Nearly 400 years ago, “Bettarazuke" first became popular in the Tokyo area and its popularity quickly spread throughout Japan. It is a pickled radish made with a starch syrup *3 (koji) and fresh pickled vegetables (Asazuke) grown by farmers for theirlivelihood. Our goal and success are based upon providing you with the highest quality of pickled vegetables.

Now our traditional products are available not only in Japan, but also here in the U.S.A. uses only the finest natural ingredients. Now, we are happy to introduce you to over 20 different types of *1 Sushi Ginger products and more than 40 different *2 Tsukemono (Pickled vegetables).

*1 Gari is ginger pickled in sweet vinegar. It is named after the Japanese onomatopoeia for the sound it makes when chewed. Ginger was originally used for medicinal purposes. It is thought to help with circulation, reduce fever, suppress coughs, among other benefits. Because ginger could only be cultivated in East Asia at the time, only the rich could afford them in Europe.
It was during the Edo Period when ginger was thinly sliced, pickled in sweet vinegar and served with sushi as Gari. Gari reduces the smell of fresh fish, refreshes the mouth, and also acts as an antibacterial agent.

*2 Tsukemono are Japanese pickles. Typically, vegetables such as daikon, cabbage, or eggplant are pickled in salt, vinegar, rice bran (nuka), soy sauce, or sake lees (sake kasu). Through this fermentation process, tsukemono often gives off a strong smell, earning the name, "Ko-no-mono (Things of scent) ", or "O-shin-ko (Fresh scent)." It has a wide variety of nutrients depending on its ingredients, typically rich in vitamins, minerals, and fibers. Tsukemono also helps prevent lifestyle-related illnesses and cancers. It is somewhat similar to German sauerkraut and American pickle, and the major difference between them is that tsukemono tastes milder with less acid and savor than its Western counterparts.

*3 Koji is an ingredient, made from steamed rice, fermented wheat, soybeans, etc. The same fermentation process is used in making sake, soy sauce, miso and wine.

Office Location

Niitakaya USA Inc
Address : 1801 Aeros Way, Montebello, CA 90640-6505
Tel : (323) 720-5050‎
Fax : (323) 720-5057