{"id":331,"date":"2022-02-06T12:34:49","date_gmt":"2022-02-06T03:34:49","guid":{"rendered":"https:\/\/kyotreat.jp\/?p=331"},"modified":"2026-04-01T20:13:25","modified_gmt":"2026-04-01T11:13:25","slug":"larticle-331","status":"publish","type":"post","link":"https:\/\/kyotreat.jp\/fr\/post-331\/","title":{"rendered":"Quels sont les trois principaux cornichons qu'il faut manger \u00e0 Kyoto ? Le pilier de la cuisine japonaise et un excellent compl\u00e9ment."},"content":{"rendered":"<p class=\"wp-block-paragraph\">Il existe plusieurs sp\u00e9cialit\u00e9s de Kyoto, dont les cornichons sont l'une des plus c\u00e9l\u00e8bres. \u00c0 Kyoto.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>L\u00e9gumes hach\u00e9s \u00e0 la mode de Kyoto<\/li>\n\n\n\n<li>radis tranch\u00e9s marin\u00e9s<\/li>\n\n\n\n<li>suguki (radis) marin\u00e9<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">La ville est c\u00e9l\u00e8bre pour ses trois types de cornichons, connus sous le nom de \"trois cornichons de Kyoto\".<br>Dans cet article, nous vous pr\u00e9sentons les caract\u00e9ristiques et les d\u00e9licieuses fa\u00e7ons de manger les trois principaux types de cornichons de Kyoto, que vous devriez absolument essayer lors de votre visite \u00e0 Kyoto.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u25a0Quels sont les trois principaux types de cornichons \u00e0 Kyoto ?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Quels sont les trois principaux types de cornichons \u00e0 Kyoto et quelle est leur histoire ? Plus vous en saurez, plus vous pourrez les appr\u00e9cier.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cbFujikazuke<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le shibazuke est obtenu en faisant mariner des aubergines, des myoga et des concombres avec des feuilles de shiso. La saison estivale s'\u00e9tend de juillet \u00e0 ao\u00fbt. Le Shibazuke qui en r\u00e9sulte devient rouge et a un go\u00fbt aigre unique qui est irr\u00e9sistible.<br>Le shibazuke est originaire d'Ohara, au nord-est de Kyoto. \u00c0 la fin de la p\u00e9riode Heian, la population locale a fait mariner du shiso et d'autres plantes en guise d'offrande \u00e0 Tokuko Kenreimonin. Tokuko Kenreimonin \u00e9tait tellement satisfaite des cornichons violets qu'elle les a baptis\u00e9s \"shibazuke\" (cornichons aux feuilles violettes).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cbSenkai pickles<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le Senmaizuke est obtenu en coupant des navets Shogoin en fines tranches rondes et en les faisant mariner avec du mibuna, du kombu et d'autres ingr\u00e9dients. Il est de saison vers le mois d'octobre et on dit qu'il s'agit d'un \"cornichon qui signale l'arriv\u00e9e de l'hiver \u00e0 Kyoto\".<br>Ce senmaizuke serait n\u00e9 \u00e0 la fin de la p\u00e9riode Edo, lorsque Daikokuya Tozaburo, qui travaillait comme cuisinier dans le palais de l'empereur Komei, a coup\u00e9 des navets en fines tranches et les a transform\u00e9s en cornichons.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Sucre marin\u00e9 au sugui<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Cornichons fabriqu\u00e9s \u00e0 partir du l\u00e9gume de Kyoto, le Sugukino, avec un go\u00fbt aigre attrayant provenant des cornichons sal\u00e9s. La saison s'\u00e9tend de l'hiver \u00e0 l'\u00e9t\u00e9 suivant.<br>Le sugukizuke serait n\u00e9 pendant la p\u00e9riode Momoyama (1568-1600), lorsqu'il \u00e9tait cultiv\u00e9 par les clans desservant le sanctuaire de Kamigamo. Comme ils \u00e9taient tr\u00e8s peu nombreux, il \u00e9tait consid\u00e9r\u00e9 comme un cadeau de luxe avant la p\u00e9riode Meiji (1868-1912), lorsqu'il a commenc\u00e9 \u00e0 se r\u00e9pandre dans le grand public.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u25a0Comment manger les trois meilleurs cornichons de Kyoto ?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Enfin, voici trois fa\u00e7ons d\u00e9licieuses de manger les trois principaux types de cornichons de Kyoto.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cbFujikazuke<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le shibazuke se caract\u00e9rise par une acidit\u00e9 unique due \u00e0 la fermentation de l'acide lactique. Il est donc recommand\u00e9 de le faire cuire pour profiter au maximum de sa saveur. Il est bon de le manger simplement avec du riz, mais son go\u00fbt sera rehauss\u00e9 s'il est hach\u00e9 et servi avec de la sauce soja et du chirimenjako (jeunes sardines s\u00e9ch\u00e9es).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u25cbSenkai pickles<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le Senmaizuke se caract\u00e9rise \u00e9galement par son go\u00fbt de navet et de varech et par sa texture. Il est donc recommand\u00e9 de le couper luxueusement et de le manger tel quel. Toutefois, si vous souhaitez accentuer le go\u00fbt, vous pouvez verser de la sauce soja sur le Senmaizuke et le manger avec de la nourriture japonaise, ce qui est extr\u00eamement savoureux.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Sucre marin\u00e9 au sugui<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le sugukizuke marin\u00e9 se caract\u00e9rise par ses cornichons sal\u00e9s. C'est aussi une fa\u00e7on simple de le manger avec du riz ou de l'ochazuke (riz au th\u00e9 vert), en profitant de son acidit\u00e9. Si vous voulez le manger comme en-cas avec de l'alcool, vous pouvez \u00e9galement le manger avec du shichimi (sept \u00e9pices) ou de la sauce soja pour accentuer son acidit\u00e9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u25a0 R\u00e9sum\u00e9.<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Kyoto propose de d\u00e9licieux cornichons tout au long de l'ann\u00e9e. Si vous savez comment chaque cornichon a \u00e9t\u00e9 invent\u00e9 et quelle est son histoire profonde, vous serez en mesure de les appr\u00e9cier encore plus. Lors de votre visite \u00e0 Kyoto, ne manquez pas de go\u00fbter aux trois principaux cornichons de la ville.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u4eac\u90fd\u306e\u540d\u7269\u54c1\u306f\u69d8\u3005\u3042\u308a\u307e\u3059\u304c\u3001\u305d\u306e\u4e2d\u3067\u3082\u6709\u540d\u306a\u3082\u306e\u3068\u3057\u3066\u300c\u6f2c\u7269\u300d\u304c\u6319\u3052\u3089\u308c\u307e\u3059\u3002\u4eac\u90fd\u3067\u306f \u3068\u547c\u3070\u308c\u308b3\u7a2e\u985e\u306e\u6f2c [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4928,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[34,58,1],"tags":[],"area":[],"posts_tag":[37,57],"class_list":["post-331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kyoto-gourmet","category-gift","category-top-slider","posts_tag-localgourmet","posts_tag-57"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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