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.
3 editor picks for Kyoto Tsukemono Pickles in Kyoto, ranked by editorial score. All Kyoto signature dishes · Kyoto Tsukemono Pickles across every city.
Nishiki Market ★ 4.7
nishiki-market · Nakagyo-ku, Kyoto 604-8055, Japan
The kitchen of Kyoto: four covered blocks east-west on Nishikikoji-dori, 130 stalls of pickles, tofu, tea, fish, and the wagashi the city's tea houses use.
Nishiki Market Pickle Stalls ★ 4.3
nishiki-market · Nakagyo-ku, Kyoto 604-8055, Japan
Lunch in Kyoto for under 1,000 yen: walk Nishiki Market east to west grazing on tako-tamago skewers, yuba sticks, tsukemono samples and warabi-mochi cups.
Daimaru Kyoto Depachika ★ 4.3
karasuma-kawaramachi · Shimogyo-ku, Kyoto 600-8511, Japan
Daimaru Kyoto's depachika basement on Shijo-dori, 70-plus counters of wagashi, bento, sashimi and sake. The downtown alternative to JR Kyoto Isetan.