Kyoto pickles" are a product of Kyoto's climate. Five famous stores that continue to be loved by locals
Pickles are a staple of Kyoto souvenirs. Kyoto has long nurtured delicious vegetables and seasonal foods with its high-quality water and basin climate. In this issue, we introduce Kyoto's three major pickles, Shibazuke, Senmaizuke, and Sugukizuke, as well as famous pickle stores that produce products that vividly reflect Kyoto's history and the seasons.
1Shibakyu
800 years of history. Shibazuke" has been preserved by the villagers of Ohara.
Shibazuke" is one of the three oldest pickles in Kyoto. It was first made in the late Heian period (794-1185) in the mountain village of Ohara, located at the northwestern foot of Mount Hiei, when summer vegetables were pickled in salt and preserved using red shiso, a specialty of early summer. The elegant reddish purple color is beautiful, and legend has it that it was presented to Kenreimonin, the tragic heroine of the Heike clan. Today, cucumber and asazuke pickles are popular, but the most traditional method is "nama-shibazuke," in which eggplant is lacto-fermented with red shiso and salt. Shibakyu, which has a store on the approach to Sanzenin Temple, makes this its signature product. Shibakyu believes that "making Shibazuke is all about making red shiso," and they are particular about preparing it with fragrant shiso grown in-house, using a seed that has been passed down from generation to generation in the local area. The crisp texture of the eggplant, the refreshing acidity, and the aroma of the red shiso will fill your mouth. It is also recommended to chop it up and serve it with dried bonito flakes and soy sauce.
Product Name】 Aka Shiba
Shelf life】 30 days
Shibakyu, D&DEPARTMENT Kyoto, Ohara Village Station, KOHYO Kitaoji Store (in AEON MALL Kitaoji), etc.
2Narita, Kyoto
Fermented pickles born in Kamigamo, the birthplace of suguki
Sugukizuke" is one of the three major pickles in Kyoto, and is made from "sugukina," a kind of turnip native to the Kamigamo region of Kyoto. Founded in 1804, Narita is a long-established shop located in a shrine town that retains a strong sense of history. The eleventh-generation owner says, "The method of pickling with only salt and lactic acid fermentation has not changed since the founding of the company. Harvesting and pickling begin in November every year, and the freshly pickled fruits are available in early December. The freshly pickled fruit is called "jikou-ripe," and many locals look forward to it. The deep acidity and increased flavor are exceptional, and are much loved by those with a spicy palate.
Product Name] Suguki
Shelf life】8 days
Main store, Kyoto Takashimaya store, Daimaru Kyoto store B1F grocery store, etc.
- Kyoto Narita
-
35 Kamigamo Yamamoto-cho, Kita-ku, Kyoto MAP
2 min. walk from Kamigamo Jinja-mae bus stop by Kyoto City Bus
10:00-18:00
January 1
075-721-1567
Yes (4 cars)
3Senmaizuke Honke Daido
The best part of winter. The taste of senmai pickles passed down from generation to generation.
Senmaizuke" is named after the Shogoin turnip, which is sliced so thin that it can be seen through, and when pickled in a single barrel, it can be made into a thousand pieces. The originator of this product is "Ohfuji," founded in 1865. The elegant appearance and the light, refined taste of pickles made with only salt, sugar, and vinegar were invented by the founder, who was a chef at the Imperial Palace in Kyoto. It was invented by the founder, who was a chef at the Kyoto Imperial Palace, and was so well received that it spread throughout the city and became a Kyoto specialty. The fifth generation, who has passed down this flavor from generation to generation, says, "Because the seasoning is so simple, the taste of the turnip is vital. We carefully select our turnips for their taste," says the fifth generation who has inherited this flavor from his son. The delicate process of pickling the turnips and taking them out of the barrel every morning is handled only by the head of the family. By taking care of the turnips himself every day, he believes in always delivering the best products. The arrangement of the turnip as the white sand of Gosho and the mibuna as the auspicious pine tree is also auspicious, and is popular as pickles for New Year's celebrations.
Product Name】Senmaizuke
Shelf life: 3 to 5 days in a bag, 5 to 7 days in a container.
Sold at: Senmaizuke Honke Oto, JR Kyoto Isetan B1F (Aji of Long-established Famous Stores), JR Kyoto Station Shinkansen concourse (Aji of Kyoto Maiko), Shinkansen Hachijo Exit ticket gate (Gift Kiosk Kyoto), Daimaru Kyoto B1F (Daimaru Kyoto Store B1F), and Daimaru Kyoto Store B2F (Daimaru Kyoto Store B2F). (Gift Kiosk Kyoto), in front of the Hachijo exit ticket gate of the Shinkansen (Gift Kiosk Kyoto), Daimaru Kyoto Store B1F grocery store, etc.
- Senmaizuke Honke Daido
-
- 510 Masuya-cho, Nishikikoji-sagaru, Fuyacho-Dori, Nakagyo-ku, Kyoto MAP
- 5 minutes walk from "Kyoto Kawaramachi Station" of Hankyu Kyoto Line
- 9:00-17:00
- April-September: Thursdays and July 31
October - Senmaizuke period: Open every day
(except Jan. 1 and 2) - 075-221-5975
- None
4Unmozuke long-established shop Honoide (Kirara zuke shise Honoide)
Superb flavor. A taste of hospitality that has healed ascetic monks and travelers.
There are many kinds of Kyoto pickles, but only the Tanabe family of Ichijyoji offers Kirara-zuke, a type of pickled eggplant with white miso paste, a Kyoto specialty. It is a flavorful dish made by pickling small eggplants in Kyoto's famous white miso. As the atmospheric gateway of the temple suggests, it was founded in 1689 in the early Edo period (1689-1868). The Tanabe family also served as a watchtower (checkpoint) since their residence was located near "Unmozaka," a major route from the capital to Mount Hiei. The Tanabe family set up a teahouse there and served mica pickles to people coming and going along the steep mountain path. The eggplants, grown by contract farmers, are tender and go well with the slightly sweet miso paste. It must have been the best hospitality for the ascetic monks on their way to Enryaku-ji Temple on the mountain, and for the imperial envoys from the palace. The white miso itself, which soaks up the flavor of the ingredients, is also delicious. We hope you enjoy every bit of it.
Product name】 Pickled mica
Shelf life】 45 days
Shop】Honode Unmozuke, Kyoto Takashimaya B1F Ajia Hyakusen, etc.
- Unmozuke long-established shop Honoide (Kirara zuke shise Honoide)
-
- 43 Ichijyoji Yata-cho, Sakyo-ku, Kyoto MAP
- 5 minutes walk from "Ichijyoji Shimomatsu-cho" bus stop by Kyoto City Bus.
- 8:30-16:30
- Closed on weekends and holidays
- 075-781-5023
- Yes (8 cars)
5Murakamiju Honten
Taste approved by the lord. Traditional vegetables and seasonal ingredients are used with the skill of an artisan.
Murakamishige Honten" in Nishi-Kiyacho, well-known for its curtain with the "ten in a circle" pattern dyed on it, is recommended for those looking for seasonal pickles. Over time, the shop expanded its skills to seasonal pickles and became an indispensable part of the Kyoto dining table. Senmaizuke, which was born in Kyoto at the end of the Edo period, is one of their signature products. The secret behind its popularity is their original recipe that uses salt and kelp to bring out the full flavor of Shogoin turnips. Other specialties during the winter season include "pickled red turnip on kelp" and "pickled sun vegetables on kelp," a traditional vegetable of Shiga Prefecture. Shibazuke," which is less acidic with a hint of ginger and myoga, and "kokabura flavored pickles," a combination of small turnips with green shiso and sansho (Japanese pepper) seeds, are popular items sold throughout the year. They are all excellent products that make you want to eat white rice.
Product Name】Senmaizuke*, pickled red turnip on kelp*, pickled sun vegetables on kelp*, pickled kokabura flavored turnip, pickled shibazuke
Shelf life】Terminal shelf life: 5 days*, 1 month
Available at: Murakamishige Honten, Kyoto Takashimaya B1F, Aji Hyakusen, etc.
*Winter season only. Sales of "Akakabu-no kombu zuke" and "Nichiyasai no kombu zuke" will end in the winter season of 2023-2012.
- Murakamiju Honten
-
- 190 Funato-cho, Nishikiyacho Shijo Shimogyo-ku, Kyoto MAP
- 1 min. walk from "Kyoto Kawaramachi" station on Hankyu Kyoto line, 3 min. walk from "Gion Shijo" station on Keihan line
- Open 9:00-19:00
- January 1-3
- 075-351-1737
- No charge: 1 hour free parking at MID Parking (contracted parking lot) with purchase of merchandise
Michikusa experts who wrote this article
Hoshino Resorts facilities nearby
Arashiyama, Kyoto- HOSHINOYA Kyoto
- All rooms at this ryokan in Arashiyama have a river view. You can enjoy the beautiful scenery of the four seasons and an extraordinary world of tranquility.
Kyoto City, Kyoto Prefecture- OMO5 Kyoto Sanjo by Hoshino Resorts
- Ponto-cho, Sanjo Ohashi, and other streets typical of Kyoto are within walking distance. From the latest stores to long-established specialty stores, the past and present intersect in this area.
Kyoto City, Kyoto Prefecture- OMO5 Kyoto Gion by Hoshino Resorts
- The hotel is located along Shijo Dori, one of Kyoto's most popular shopping streets, and right in front of Yasaka Shrine, famous for the Gion Festival. It is convenient for sightseeing in the Yasaka and Kiyomizu areas, which everyone visits at least once.