Kyoto is famous for a variety of specialties, one of the most famous of which is "pickles. In Kyoto
- Kyoto-style chopped vegetable
- pickled sliced radishes
- pickled suguki (radish)
The three kinds of pickles called "three major pickles in Kyoto" are famous.
In this article, we will introduce the characteristics and delicious ways to eat Kyoto's three major pickles, which you should definitely try when you visit Kyoto.
■What are the three major types of pickles in Kyoto?
What are the three major types of pickles in Kyoto and what is their history? Surely, the more you know about them, the more delicious they will be♪
Shibazuke
Shibazuke is made by pickling eggplant, myoga, cucumber, etc. with shiso leaves. The season is from July to August in summer. The resulting Shibazuke turns red and has a unique sour taste that is irresistible.
Shibazuke originally originated in Ohara, a region northeast of Kyoto. In the late Heian period (794-1185), local people pickled shiso and other plants as an offering to Tokuko Kenreimonin. Tokuko Kenreimonin was so pleased with the bright purple pickles that she named them "Shibazuke" (purple leaf pickles).
○Senkai pickles
Senmaizuke is made by slicing Shogoin turnips into thin round slices and pickling them with mibuna, kombu, and other ingredients. It is in season around October and is said to be "a pickle that signals the arrival of winter in Kyoto.
It is said that this senmai pickles originated in the late Edo period when Daikokuya Tozaburo, who worked as a cook in Emperor Komei's palace, cut turnips into thin slices and made them into pickles.
○Suguki pickles
This pickle is made from sugukino, a Kyoto vegetable, and has an appealing sour taste from the salted pickles. It is in season from winter to the following summer.
Sugukizuke is said to have originated in the Momoyama period (1573-1600) when it was cultivated by clans serving Kamigamo Shrine, and since there were very few of them, it was treated as a luxury gift before the Meiji period (1868-1912) when it became popular among the general public.
■What are the three best ways to enjoy Kyoto's three major pickles?
Finally, here are three delicious ways to enjoy Kyoto's three major pickles.
Shibazuke
Shibazuke is characterized by its unique sourness from lactic acid fermentation, so we recommend cooking with its flavor. It is good to eat it simply with rice, but it will be more delicious if it is chopped and served with soy sauce or chirimenjako (dried young sardines).
○Senkai pickles
Senmaizuke is characterized by the flavors of turnip and kelp, as well as its texture, so it is recommended to cut it luxuriously and eat it as it is. However, if you want something accented, pouring soy sauce on it and eating it with Japanese food is also outstandingly delicious.
○Suguki pickles
Pickled sugukizuke is characterized by its salted taste. This is also eaten simply with rice or ochazuke (rice with green tea) to take advantage of its sourness. If you want to eat it as a snack with alcohol, you can also eat it with shichimi (seven spices) or soy sauce to accentuate its sourness.
■ Summary
Kyoto offers a variety of tasty pickles throughout the year. If you know how each pickle was invented and its deep history, you will be able to enjoy them even more. When you visit Kyoto, please be sure to taste the three major pickles of Kyoto.
