Local specialties
Kyoto Tsukemono
- 26Kyoto
Your tasting map
- 26Kyoto
Dish log
A general term for pickles with ingredients or origins unique to Kyoto, such as senmaizuke, suguki-zuke and shibazuke.
Dish profile
About this dish
- Main ingredients
- vegetables such as Shogoin turnip, suguki, eggplant, red shiso, nanohana (rapeseed blossoms) and mibuna, salt, kombu, vinegar
- History and origin
- In Kyoto, far from the sea, preservation techniques developed; the basin climate and abundant groundwater suited vegetable growing, and with its many temples as well, a pickle culture is said to have grown. Senmaizuke is said to have begun in the Edo period when Daikokuya Tozaburo, a cook at the Kyoto Imperial Palace, thinly sliced Shogoin turnips and pickled them, and shibazuke is said to have been named by Kenreimon-in.
- When it is eaten
- Production of senmaizuke and suguki-zuke begins around November, and the sight of their pickling is a seasonal feature of winter in Kyoto. They are also popular as souvenirs among tourists.
- How it is eaten
- They are eaten as an accompaniment to rice, in ochazuke, or as a snack with sake. Suguki-zuke is eaten with the leaves and the turnip root cut separately.
Sources
- 京漬物（きょうつけもの）｜にっぽん伝統食図鑑：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
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- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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