Information of Shops

Tachinomidokoro Gabana

In 2016, a pickle shop in Nishiki Market with a row of pickling barrels suddenly became a standing bar. At first, the place just offered Sawaya Matsumoto junmai sake, beer, and pickles, but the idea that a standing bar is a “ford on the seashore” brought in some crazy staff from all over the place, and now it is a bar where people from all over the country come to enjoy a drink. It is a very marketplace-like bar where creatures that have continued to evolve in their respective unique ways snuggle together and drink.

• Bar,Gastropub

Uchida

“Pickles are alive," the owner says. Uchida opened in Shimabara, Kyoto in 1940. When making Kyoto pickles, carefully selected vegetables are pickled by skilled artisans who adjust the amount of weight and salt according to the season. Uchida employs the traditional way of pickling, hoping that more people will enjoy Kyoto pickles.

• Kyo Pickles

Masugo Main store

The name “Masugo” has been passed down since they were a brewery operated in Nishikyogoku, Kyoto in the mid-Edo period (1603-1867). It was in 1930 that the company became the current manufacturer and seller of Kyoto pickles. They have three stores in Nishiki Market, and the Main Shop is large enough to offer a wide range of products from daily items to souvenirs and gifts. They are particular about ingredients and production methods, and make their pickles every day at the back of the shop.

• Kyo Pickles

Masugo North

The shop’s name is derived from the sake brewing business that they operated in the mid-Edo period(1603-1867) in Nishikyogoku, Kyoto. The current business of producing and selling Kyoto pickles began in 1930. They have three shops in Nishiki Market, and this store, the North Shop, features everyday products such as sweet-and-spicy takuan radish and pickled mibuna green, fermented products such as white miso, and commercial products for restaurants, hotels, and ryokan (Japanese-style inns).

• Kyo Pickles

Masugo East

The shop's name is derived from the sake brewing business that they operated in the mid-Edo period in Nishikyogoku, Kyoto. The current business of producing and selling Kyoto pickles began in 1930. They have three stores in Nishiki Market, and the East Shop offers a variety of tasty pickles sold in relatively small portions to meet today's demands, with portions just enough to enjoy with one meal.

• Kyo Pickles

Mori

Mori delivers Kyoto pickles that bring out the natural flavors of the ingredients. This shop not only purchases the ingredients, but also grows them on its own farm in Kameoka, Kyoto. Mori also maintains its traditional method of pickling passed down through generations. ri is committed to making traditional Kyoto pickles, it also focuses on creating pickles that transcend traditional boundaries.

• Kyo Pickles

Nishiki · Takakuraya

“Kyoto-style pickles aren’t too salty,” says the shop owner. The lightly pickled “Daifuku Shira-na”—a white cabbage with a yellow core—is marinated in a low-salt kelp broth to bring out the rich, sweet flavor of the core.The red-leaved daikon radish “Shizumurasaki,” grown by just one farmer in its place of origin—Kumiyama, Kyoto Prefecture—fills the mouth with an elegant, vegetable-forward flavor.

• Kyo Pickles