Quoi Canning Store's chutney

Quoi Canning Store's chutney was launched with the desire to deliver exciting food to many people.

While supporting farming, Quoi Canning Store travels all over the country to discover wonderful ingredients, carefully selecting the perfect blend for each aroma and texture before bottling them. Their chutneys reflect their honest approach to using only the finest ingredients. These two types of chutneys can be enjoyed as a seasoning, tossed with vegetables, or served with curry. They also pair perfectly with the curry powder dishes served at Zero Waste Kyoto.

Green plum and kelp chutney

A uniquely Japanese chutney, similar to plum kelp, combines the slightly sour taste of cumin with the sourness of the plum, and long pepper, also known as hibatsu, is more refreshing than pepper, not too heavy, and has a soft, numbing spiciness. It is added just enough so as not to overpower the green plums and kelp. The kelp is dried and crushed into powder, which is used to finish the chutney.

Ingredients: Unripe plums, apple vinegar, kelp, cumin, long pepper, cinnamon, sugar, salt, 120g

Watermelon and Japanese pepper chutney

This watermelon chutney is made by adding red wine vinegar, apple vinegar, and Madeira wine to the watermelon pulp after thoroughly removing the moisture, creating a sauce-like chutney.

Ingredients: Watermelon, salted Japanese pepper, Madeira wine, sugar, Yoshino kuzu, bird's eye, distilled ginger water 45g