Core Kyoto

Kyoto Tsukemono: Pickles Enhance a Meal's Taste (3x2)

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Kyoto tsukemono, or pickles, are made with various combinations of picklers and agents to preserve seasonal vegetables. Of these, 3 major varieties are still made using unique methods. Suguki turnip pickles, once made by Shinto priestly clans, have a rich, sour taste. Shibazuke pickled eggplants have the reddish hue of shiso leaves. One family makes senmaizuke white-turnip pickles with a special recipe. Discover the wisdom and skill accumulated over centuries that make vegetables tastier.