Nishiki · Takakuraya

Kyo Pickles

“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.

Even if we make them every year, they never taste exactly the same. That’s just how pickles are. Since we make them using traditional methods, they aren’t as uniform as mass-produced products. Please enjoy this year’s flavor.

Please enjoy the flavor of these fresh vegetables, carefully pickled by hand using produce sourced from our contracted farmers and others.

We use traditional methods. For example, we pickle the eggplants by rubbing salt into each one by hand.

Check location on Nishiki Market MAP