Kyoto Pickles: The Three Great Tsukemono of the Old Capital

Kyoto pickles are traditional foods that draw out the character of local vegetables. Among them, suguki, senmaizuke, and shibazuke are called the three great Kyoto pickles. Lacking fresh fish, Kyoto developed the wisdom of pickling vegetables to enjoy them long, and each variety carries its own method and flavor to this day.

Highlights

- Suguki features a tang from lactic fermentation of greens grown in Kamigamo and salt alone - Senmaizuke is a refined pickle of thinly sliced turnip steeped with kelp - Shibazuke pickles summer vegetables with red shiso for vivid color and a fresh tang

Enjoying the Seasons

Pickles have their seasons. Senmaizuke is at its best in the cold months when winter turnip appears, while shibazuke is made in summer when its vegetables and red shiso are ready. Suguki too is a winter tradition, so flavors shift with each season.

Access and Basic Information

- Area: near production zones such as Kamigamo and Ohara, plus old shops citywide - Access: reach shops by subway or city bus; Kyoto pickles are also sold at Nishiki Market - How to enjoy: fine with rice, in tea soaked rice, or as a welcome souvenir

A Quick Tip

Choosing a tasting set lets you compare the three great pickles at once. The fermented tang divides opinion, so it is best to start with a small amount.