Kyoto Pickles Tsukemono appears as a signature dish in 1 Japan cities. See each city's local variant and where to eat it.
Kyoto Tsukemono Pickles · Kyoto
Kyoto's pickle tradition, including shibazuke (red-perilla aubergine), senmaizuke (paper-thin turnip) and suguki (slow-fermented turnip), sold at Nishiki Market.
Pickled vegetables (tsukemono) have anchored Kyoto's plate for over 1,000 years, born of the city's inland location and the need to preserve summer Kyo-yasai for winter. Three regional specialties define the form: shibazuke from Ohara village, salted aubergine with red shiso; senmaizuke, paper-thin Shogoin turnip pressed with kombu and rice vinegar; and suguki, a slow-fermented turnip from Kamigamo. All three are sold at Nishiki Market and at Tsuchinoko-mura in Ohara, alongside dozens of seasonal variants.
Where to eat in Kyoto:
- Nishiki Market
- Nishiki Market Pickle Stalls
- Daimaru Kyoto Depachika