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Association Kyoto
Food Industry Association
Kyoto pickles
Kyoto pickles
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Kyoto pickles
Certified Brand
Kyoto pickles
Delicious pickles created using Kyoto's climate and traditional fermentation techniques
overview
Among Kyoto's traditional pickles, Shibazuke, Suguki, and Senmaizuke are among the most representative and certified "Kyoto Pickles." All vegetables used are domestically grown, and the origins and varieties are carefully selected to be optimal for pickling. They are carefully made using Kyoto's traditional pickling techniques. We deliver "real Kyoto pickles" that make the most of the natural flavors of the ingredients.
History
Kyoto has a long history of pickles, with the Engishiki, a Heian period historical document, listing approximately 50 types of pickles eaten at the Imperial Court. Kyoto's abundant groundwater and unique basin climate make it ideal for growing high-quality vegetables and making pickles, and the pickling culture developed greatly as a vegetable preservation technique. During the Edo period, word spread throughout the country about the deliciousness of Kyoto pickles, and they became Kyoto's signature specialty. Among them, "shibazuke," made with salted red shiso and eggplant; "suguki," made with sugukina (a type of turnip); and "senmaizuke," made with Shogoin turnip, are known as Kyoto's three major pickles. Even today, Kyoto is home to many pickle manufacturers, who are working to preserve traditional flavors and techniques while also developing new Kyoto pickles.
Brand Initiatives
The "Kyoto Pickles" brand is awarded to products that are made using ingredients from vegetables designated by the association, primarily domestically grown (in the future, all grown in Kyoto), and are produced in factories certified by the association as having the traditional Kyoto pickle manufacturing method. Products are also examined to see whether the seasoning makes the most of the original ingredients of Kyoto pickles, and whether the product is in a form that clearly shows the traditional cultural background and origin.
The association that supports this brand
Kyoto Prefecture Pickles Cooperative
This is an association made up of pickle makers in Kyoto Prefecture. In addition to carrying on the traditions of Kyoto pickles, the association promotes the benefits of pickles as a healthy food and promotes the modernization of the industry.
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