President Tega Part of a past interview
―The owner of “Kyoto Tsukemono Koubou Tega”, Seiichi Tega, thought about the future of pickles and worked on creative pickles early on.
It’s been said more and more often.
While cherishing the tradition of Kyoto pickles, such as Toji-zuke, which emphasizes the traditional way of making it, and Senmaizuke, which feels sour, and makes it easier to eat, I have tried to make it easier to eat. We have constantly reconsidered what is “obvious” and have continued to propose easy-to-eat pickles and ways of eating that match the times through trial and error. As a result, it seems that he continued to do unusual things at the time of the award because he became a “modern master craftsman of Kyoto Prefecture”.
Even now, every day, I look at vegetables and check them myself, make pickles, and almost every day ask people younger than me about creative proposals and how to eat them in the company. We make hits with frozen pickles that no one has thought of, deliver pickles directly to customers, and go to sales.
Also, at the Kobo Market held once a month in Toji Temple, where I sell products at the store, I always try to listen to the voices of my customers and feel the changes of the times firsthand.
Everyone asks, “Why do you do that?”
It’s a little embarrassing because it’s a matter of course, but chefs, pastry chefs, clothes makers, medical professionals, and academic experts are constantly coming up with new products and research. I think the days of not doing anything just because something is traditional are over.
Precisely because we have a store in Kyoto that values tradition, I believe that if we do something new and have young people recognize the goodness of pickles again, the whole pickle industry will benefit and create a virtuous cycle. thinking about.
Above all, I still can’t lose to young people. smile
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