NUTA

In Japan, nuta is often recognized as a traditional dish made by mixing scallions with vinegar-miso dressing.  However, in Kochi Prefecture, nuta takes on a whole new meaning.  It’s a vibrant green dipping sauce with a smooth, almost paste-like texture, typically enjoyed with fresh, locally sourced fish like bonito and amberjack.  The key ingredient?  Garlic leaves, which are blended with vinegar and miso to create this unique, flavorful sauce.

What makes EarthAid’s NUTA stand out even more is its commitment to quality.   

Made without additives and crafted from real garlic leaves, it’s a rare find – even in Kochi. These leaves bring a natural sweetness and umami that outshine similar ingredients like chives or scallions.  Plus, they’re packed with vitamins A and C, along with dietary fiber, all while being less pungent than regular garlic.

Back in June 2023, when we first started supporting Kochi’s local businesses, we were concerned about introducing such a region-specific product to an international market.  After all, how do you market something that only the locals know about?

Turns out, I didn’t need to worry.

From the very beginning, the company’s founder, Mr. Shimazaki, had set his sights on expanding his business by going international market.  Not only had they localized their sales materials and products for global audiences, but their sauces were already gaining popularity at pop-up shops and exhibitions overseas.

Designed to pair with both Japanese and Western cuisines, EarthAid’s NUTA comes in four versatile flavors.  And it’s an absolute hit when served with fried foods – a favorite almost around the world, especially in Singapore!

With growing media coverage and international recognition, you might wonder, how does Vintage Management support a product that’s already makes waves abroad?  

Well, this blog is one way we help spread awareness amazing yet niche product like NUTA.