Regarding delicacies in Kyoto, Tsukemono (漬物, Japanese pickles) is very famous. Among the most renowned ones, namely, Senmaizuke (千枚漬け, pickled sliced radishes), Suguki (すぐき, pickled Suguki-turnip), and Shibazuke(柴漬け, chopped pickled vegetables), I love Suguki best.

Suguki is originally a traditional vegetable mainly produced in the Kamigamo (上賀茂) district, very similar to turnips but in fact different. Suguki pickles are produced by a traditional lactic acid fermentation, and good for health because of Labre bacteria contained in it.

As for me, I don’t need anything more if I have boiled rice and Suguki. It’s a specialty of this season and so delicious. I might as well go to Kamigamo to purchase it.

Akane Kibune

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