Simple, elegant and hearty taste of Kyoto “pickles”
These are pickles prepared with only a little salt so that the taste of the vegetables is fully enjoyed. There are many kinds of pickles such as Senmaiduke, sugukiduke, shibaduke, mibunaduke, hananaduke, and they are all prepared simply and colorfully along with elegant aroma. The culture and food preservation technique of Kyoto’s pickles have been created and developed because of the climate which contributes the production of good-quality vegetables, and the food culture originated in temples which serve shojinryori. Kyotsukemono is made by the historical and traditional technique with the “kyoyasai” harvested in Kyoto, and it is one of the best traditional cuisines that Japan is proud of.