Pickles(Tsukemono) are famous in Kyoto.

Usually they are made from Kyoto vegetables.

The most popular three pickles are Senmaizuke, Suguki and Shibazuke.

Senmaizuke uses Kabura (turnips) from the Syogoin area, cut very thin by a plane. 

It has a plain taste.

Suguki is made from Suguki ( a different type of turnip) from the Kamigamo area.

It is made by lactic fermentation, so it has a lot of lactic-acid bacilli.

Shibazuke is made from eggplants and perillas.

There are more types of pickles. 

Those Kyoto pickles taste good and are good for you.


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