Kei Kimchi, from Kawasaki to the world.
Korea-town has received a large amount of attention as one of “Kawasaki’s cultures”.
However, in the present, its stores are decreasing with the passage of time.
It is precisely because we have been able to do in business in Kawasaki for
such a long time that we would like to pay it forward.
One answer to that desire was “Kei Kimchi”.
Experts in the vegetables of Kawasaki’s Korea-town, as well as pickling. The kimchi specialty store “Kei Kimchi” was started by Atsumi, the president of “Green Foods Atsumi”, and Jouno, an employee of a popular Yakiniku restaurant. It started from one small storefront that few people passed by. However, the two of them had a passion, and felt confident that “if we create something delicious, people will come to buy it”, so they continued to create their own flavor day and night, every day.
Experts in the vegetables of Kawasaki’s Korea-town, as well as pickling. The kimchi specialty store “Kei Kimchi” was started by Atsumi, the president of “Green Foods Atsumi”, and Shirono, an employee of a popular Yakiniku restaurant. It started from one small storefront at residential area that few people passed by. However, the two of them had a passion, and felt confident that “if we create something delicious, people will come to buy it”, so they continued to create their own flavor day and night, every day.
The kind of kimchi that Otsukemonokei seeks to create is not genuine Korean kimchi. It is Kawasaki-born kimchi, a pickles culture that Japanese people genuinely experienced. The many kinds of kimchi that can be eaten just like the pickles that appear on every dinner table in Japan can be considered a fusion of the pickles cultures of Korea and Japan. These include the highly-popular Ganso!! Squid Kimchi to Fill Your Stomach. Recently, we have also tried our hand at “local production for local consumption,” and have been making kimchi under the motto: “there are as many types of kimchi as there are vegetables.”
